Home-Style Flank Steak

• 1 1/2 lb. flank steak
• 2 Tbsp. all-purpose flour
• 2 Tbsp. cooking oil
• 1 beef bouillon cube
• 1 c. water
• 2 Tbsp. snipped parsley
• 1 tsp. sugar
• 1/2 tsp. dried thyme, crushed
• 3 Tbsp. all-purpose flour
• 1/2 c. cold water
• 1/2 tsp. Kitchen Bouquet

1. Score flank on one side; coat both sides with the 2 tablespoons flour.
2. In skillet, brown meat in hot oil.
3. Season with a little salt and pepper.
4. Add bouillon cube, 1 cup water, parsley, sugar and thyme.
5. Cover and simmer for 1 1/2 to 2 hours, or until beef is tender.
6. Remove beef to serving platter.
7. Measure pan juices; add enough water to make 1 1/4 cups.
8. Combine the 3 tablespoons flour and the 1/2 cup cold water.
9. Stir into the pan juices; add Kitchen Bouquet and cook, stirring, until mixture thickens and bubbles. Pour a little gravy over meat; pass remainder.

flank steak, flour, cooking oil, water, parsley, sugar, thyme, flour, cold water, kitchen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=631406 (may not work)