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Categories:Viewed: 71 - Published at: 4 years ago
Ingredients
- 3 lbs round steaks, 1/2
- 2 tablespoons dry mustard
- 1/2 teaspoon salt or 1/4 teaspoon pepper
- 2 tablespoons cooking oil
- 1 (10 ounce) can mushroom stems and pieces
- 1 tablespoon Worcestershire sauce
- 1/2 cup dry red wine
Method
- Cut meat into small pieces.
- Trim all fat and membranes from pieces.
- Pound each piece until 1/4-inch or less.
- Mix mustard and spices and dredge meat on both sides in mixture.
- Have large frying pan medium hot with oil.
- Fry a few pices at a time 1 to 1/12 minutes on each side, until golden brown.
- Keep warm.
- Drain mushrooms, reserving liquid, set aside.
- Add mushroom liquid and Worcestershire sauce to pan.
- Simmer and scrape off pan drippings.
- Add mushrooms and wine to liquid, heat, you may thicken the liquid with flour or cornstarch if desired, and serve over meat.
- NOTE:Meat may be pounded ahead of time if desired.
- Refrigerate in single layers or dry slightly before dredging as this will make it brown more quickly.
