Devil's Steak

Devil's Steak

3 lbs. Round steak, ½" thick
2 Teaspoon Dry mustard
½ Teaspoon Salt, or to taste
¼ Teaspoon Pepper
2 Teaspoon Vegetable oil
10 oz. Canned mushroom stems and pieces
1 Teaspoon Worcestershire sauce
½ Cup Dry red wine

Cut meat into small serving pieces. Trim and discard all fat and membranes.
Pound each piece until ¼−inch or less. Mix mustard and spices and dredge
meat on each side in mixture.
Heat oil in a large, medium−hot skillet. Fry a few pieces of steak at a
time, 1 to 1−½ minutes on each side, until golden brown. Add more oil, only
if necessary. Remove steak pieces from pan and keep warm.
Drain mushrooms, reserving liquid, and set aside. Add the mushroom liquid
and Worcestershire sauce to skillet. Simmer liquid, scraping up any browned
bits. Add the mushrooms and wine to liquid, heat and stir. Liquid may be
thickened with flour or cornstarch, if desired, and served with meat.