Deviled Swiss Steak

3 pound beef round steak, cut 1 inch thick
2 tsp. dry mustard
1-1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. cooking oil
1 can (4 ounces) mushroom stems and pieces
1 tbsp. Worcestershire sauce

Trim excess fat from meat; remove bone. Cut meat in half for easier handling. Mix dry mustard, salt, and pepper; sprinkle over surface of meat. Pound seasonings into both sides of meat. In heavy 12 inch skillet quickly brown meat on both sides in hot oil. Remove pan from heat; spoon off excess fat.

Drain mushrooms, reserving liquid. Add water to liquid, if necessary, to make 1/2 cup; add worcestershire sauce. Pour liquid mixture over meat. Cover; simmer 1-1/4 to 1-1/2 hours or till meat is tender. Add mushrooms; heat through. Transfer meat to platter; cut each half into 4 pieces. Spoon the excess fat from pan juices; pour juices and mushrooms over meat.