Flank Steak With Gravy

• 1½ lb. flank steak
• 2 tbsp. flour
• 2 tbsp. oil
• 1 beef bouillon cube
• 1 cup water
• 1 tsp. sugar
• 2 tbs. snipped parsley
• ½ tsp. dried thyme
• 3 tbsp. flour
• 1½ cup water
• ½ tsp. Kitchen bouquet
• Yield 6 servings

Score meat on one side. Coat both sides with 2 tbsp. flour. Brown meat in hot oil. Season with salt and pepper. Add bouillon cube, 1 cup water, parsley, sugar and thyme. Cover and simmer for 1½ to 2 hours or until tender. Remove beef on platter.

To make gravy, measure pan juice. Add enough water to make 1½ cups. Add Kitchen bouquet and flour. Cook until mixture thickens.