BEATS VICTORY STEAK:

Devilled round steak with mushrooms (KIM HONEY, 2/19/09, Toronto Star)

Round steak is a less expensive cut from the animal’s rump, which ’30s cooks knew produced a tender and delicious meal when marinated and cooked slowly. [...]

This was submitted to the Vancouver Sun newspaper in 1934 by a reader who won $1 for her dish. [...]

1 pound ... round steak
1 tsp dry mustard
6 tbsp butter, divided
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp pepper
1/4 tsp paprika
1 tsp onion, chopped
3 tbsp lemon juice
12 oz ... mushrooms

DIRECTIONS

Score steak deeply with knife on both sides; rub in mustard. Melt 3 tablespoons butter. Whisk melted butter with Worcestershire, salt, pepper, paprika, onion and lemon in small bowl. Pour over steak; marinate 8 hours or overnight.

Remove from marinade; reserve liquid. Brown steak on both sides in medium frying pan over high heat, about one minute a side.

Brown mushrooms in 3 tablespoons butter in separate frying pan over medium-high heat, about six minutes. Place steak topped with mushrooms in a ovenproof dish with a lid.

Add one cup hot water to reserved marinade. Pour over steak and mushrooms. Cover and cook 1 hour at 350F.