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Devil's Steak

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      Title: DEVIL'S STEAK
 Categories: Steak, Meats, Main dish
      Yield: 8 Servings
 
      3 lb Round Steak,  1/2 " Thick
      2 tb Dry Mustard
    1/2 ts Salt Or To Taste
    1/4 ts Pepper
      2 tb Cooking Oil Or As Needed
     10 oz (1 cn) Mushroom Stems&Pieces
      1 tb Worcestershire Sauce
    1/2 c  Dry Red Wine
 
  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 bith 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 wit 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.
 
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