1 1/2 lb. flank steak
2 tbsp. flour
1/2 tsp. salt and pepper
2 tbsp. shortening
1 clove garlic, chopped
1 tbsp. chopped parsley
1 med. onion
1 can beef gravy or mushroom soup
1/4 c. chili sauce
1/2 tsp. dry mustard

Score both sides of steak by making shallow diagonal cuts about 3/4 inch apart. With meat hammer, or edge of heavy saucer, pound in flour seasoned with pepper and salt. In skillet, brown steak on both sides in shortening. Add garlic and onion. Combine gravy, chili sauce and mustard; pour over meat, cover, cook over low heat for 2 hours or it may be cooked in a crockpot. Sprinkle with chopped parsley just before serving. If electric skillet is used, brown meat at 400 degrees, then lower temperature to 200 degrees and cook about 2 hours, covered.