Beef round steak is cut into serving-size pieces, pounded to 1/4-inch thickness, dredged in seasoned flour and fried, and served with a savory mushroom and red wine sauce.

Devil's Steak

3 pounds round steak
2 tablespoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 (4-ounce) cans mushrooms
1 tablespoon Worcestershire sauce
1/2 cup red wine
1 teaspoon cornstarch
1 tablespoon water

Hot cooked rice for accompaniment

1. Cut round steak into serving-size pieces; trimming the fat. Pound each piece until 1/4-inch thick.
2. Combine dry mustard, salt, and pepper. Dredge the meat on both sides in the spice mixture.
3. In a skillet, fry a few pieces at a time in oil for 1 to 1 1/2 minutes on each side, or until brown. Set aside and keep warm.
4. Drain canned mushrooms; reserving the liquid. Add the mushroom liquid and Worcestershire sauce to the skillet. Simmer for a few minutes, then add the mushrooms and red wine. Stir in cornstarch dissolved in water, and cook until thick. Serve over the round steak with the cooked rice.

Makes 8 servings.