In small bowl, combine flour, mustard and pepper. Sprinkle half the flour mixture over one side of steak; cover with clear plastic wrap and pound with flat side of meat mallet. Repeat on other side with remaining flour mixture. Discard plastic wrap.

In large skillet, brown steak on both sides in hot oil. Drain off fat.

Combine water, Worcestershire sauce and bouillon granules; pour over steak.

Bring to boiling, reduce heat, cover and cook over low heat 1 1/4 to 1 1/2 hours or till tender.

Transfer steak to a serving platter. Skim fat from juices, spoon some of the juices over steak. Pass remaining juices.