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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. In skillet, brown meat, half at a time, on both sides in hot shortening. 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. Cover and simmer for 1 to 1 ¼ hours or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravey over meat and serve.
Your Ragu Siciliana is ready. Good luck!
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