- 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)
How to Make It
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.
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.
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.
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.