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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (1-pound) flank steak |
1/4 cup plus 1 tablespoon all-purpose flour, divided |
2 tablespoons finely chopped onion |
3 tablespoons butter or margarine |
3 tablespoons vinegar |
2 cups water |
1 teaspoon dry mustard |
1 teaspoon dried whole thyme |
1 teaspoon paprika |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon red pepper |
chopped fresh parsley (optional) |
Directions:
1. Pound steak to 1/2-inch thickness. Slice diagonally across the grain into 1/2-inch-thick slices. Dredge pieces in 1/4 cup flour, and set aside.
2. Sauté onion in butter in a heavy skillet until tender. Add dredged steak pieces to sautéed onion mixture in skillet; brown steak on all sides. Remove steak from pan, reserving sautéed onion and pan drippings.
3. Add remaining 1 tablespoon flour to reserved pan drippings mixture; cook 1 minute over low heat, stirring constantly. Gradually add vinegar and water; cook over medium heat 1 minute, stirring constantly. Combine mustard, thyme, paprika, salt, and pepper; mix well. Add spices to pan liquid; bring mixture to a boil, stirring until well blended.
4. Add steak to gravy; cover and simmer 1 hour and 20 minutes or until meat is tender. Transfer to a serving platter. Garnish with parsley, if desired.
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