Ranch Round Steak
Yield
8 servingsPrep
15 minCook
90 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef, round steak
1/2 inch thick, cut into serving pieces |
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
dry mustard
|
|
| 1 ½ | teaspoons |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef, round steak
1/2 inch thick, cut into serving pieces |
|
| 59 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
dry mustard
|
|
| 7.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 118 | ml |
water
|
|
| 15 | ml |
worcestershire sauce
|
|
Directions
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 1¼ hours or until meat is tender.
Remove meat to platter.
Skim excess fat from gravy.
Drizzle gravy over meat and serve.
