Preparation:
1. Trim excess fat from meat; slash edges to prevent curling. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture.
2. In skillet, brown meat, half at a time, on both sides in hot shortening.
3. Push meat to one side; stir in reserved flour mixture. Combine water and worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat.
4. Cover and simmer for 1 to 1 1/4 hours or until meat is tender.
5. Remove meat to platter. Skim excess fat from gravy. Drizzle gravy over meat and serve. | 