Breaded and fried cutlets of beef steak are served with a savory mushroom and red wine pan sauce.
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
- Cut round steak into serving-size pieces; trimming the fat. Pound each piece until 1/4-inch thick.
- Combine dry mustard, salt, and pepper. Dredge the meat on both sides in the spice mixture.
- 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.
- 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.