1 (3 lb.) round steak, cut into 1-inch-thick pieces
2 tsp. dry mustard
1 tbsp. meat tenderizer
¼ tsp. pepper
2 tbsp. cooking oil
½ cup water
1 can (4 oz.) mushroom stems and pieces
1 tbsp. Worcestershire sauce

Trim excess fat from meat; remove bone. Cut meat into 3 or 4 pieces for easier handling. Mix dry mustard, meat tenderizer and pepper.  Sprinkle half of seasoning on one side of meat. Pound seasonings into meat with a meat mallet. Pound from center out to edges. Repeat with other side, using other half of seasoning.  In a 12-inch skillet, quickly brown meat on both sides in hot oil. Remove pan from heat; spoon off excess fat. Mix water, Worcestershire sauce and any liquid from mushrooms; pour over meat. Cover and simmer for 45 minutes to 1 hour or until meat is tender. Add mushrooms and heat through. Transfer meat to platter. Thicken pan juices.  Measure liquid left in pan after removing meat. Add enough water to make 1 ½ cups. Bring to a boil. In a small bowl or cup, blend 1/3 cup cold water and 3 tbsp. flour. Add flour mixture slowly to hot liquid, stirring constantly. Cook and stir until thick and bubbly. Cook for 2 more minutes.