Categories: Steak, Meats, Main dish 
      Yield: 8 servings 
  
      3 lb Round Steak,  1/2 " Thick 
      2 T  Dry Mustard 
    1/2 t  Salt Or To Taste 
    1/4 t  Pepper 
      2 T  Cooking Oil Or As Needed 
     10 oz (1 cn) Mushroom Stems&Pieces 
      1 T  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.