Flattened to 1/4-inch thickness, beef round steak is dredged in seasoned flour, browned, coated with a Dijon mustard mixture and braised in a mushroom-brandy sauce.

Skillet Round Steak

1 pound round steak
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons butter
1 1/2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cups mushrooms, sliced
1 onion, sliced
3 tablespoons butter
2 teaspoons instant beef bouillon
1/2 cup boiling water
1/4 cup brandy
1 teaspoon Worcestershire sauce

Hot cooked rice for accompaniment

1. Trim round steak and pound to 1/4-inch thickness.
2. Combine flour, salt, and pepper; mix well. Dredge the steak in the flour mixture.
3. Melt 2 tablespoons butter in a large skillet; add the steak and brown on both sides. Remove the steak from the skillet.
4. Combine Dijon mustard and 1 teaspoon worcestershire sauce; spread on both sides of the steak.
5. Saute thinly sliced mushrooms and thinly sliced onion in 3 tablespoons butter until tender.
6. Dissolve beef bouillon cubes in boiling water; stir into the mushroom mixture. Add brandy, 1 teaspoon worcestershire sauce, and the steak. Cover, reduce the heat, and simmer for 20 minutes.
7. Serve with rice.

Makes 4 servings.