3 lb. beef round tip steaks, 1\/2′ thick, and then cut into serving pieces.
\n1\/4 C. flour
\n2 tsp. dry mustard
\n1 1\/2 tsp. salt
\n1\/8 tsp. pepper
\n1\/4 C. shortening
\n1\/2 C. water
\n1 T. Worcestershire sauce<\/p>\n
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 gravy over meat and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
3 lb. beef round tip steaks, 1\/2′ thick, and then cut into serving pieces. 1\/4 C. flour 2 tsp. dry mustard 1 1\/2 tsp. salt 1\/8 tsp. pepper 1\/4 C. shortening 1\/2 C. water 1 T. Worcestershire sauce 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…<\/p>\n