3 lb Beef Round Steak *
2 ts Dry Mustard
1/8 ts Pepper
1/2 c  Water
1/4 c  Flour
1 1/2 ts Salt
1/4 c  Shortening
1 tb Worcestershire Sauce

* Round Steak should be 1/2 thick, and then cut into serving pieces.

Trim excess fat from meat; slash edges to prevent curling. Combine flour,
dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour
mixture. In skillet, brown meat, half at a time, on both sides in hot
shortening. Push meat to one side; stir in reserved flour mixture.
Combine water and worcestershire sauce; stir into skillet mixture. Cook
and stir until thickened and bubbly, reduce heat. Cover and simmer for
1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim
excess fat from gravy. Drizzle gravey over meat and serve.