2 lb. flank steak
1/4 c. butter
2 cloves garlic, crushed
1/4 c. chopped parsley
1/2 tsp. salt
1/4 tsp. dried basil
1 (8 oz.) can tomato sauce
1/2 lb. thinly sliced mushrooms
1 tbsp. flour
1/4 tsp. rosemary
1/4 tsp. oregano
1 c. dry red wine

Trim excess fat from from flank steak. Cut steak crosswise into diagonal slices 1/4" thick. In frying pan, saute slices of meat, a few at a time, in heated butter until browned. Remove slices from pan and drain off fat. In same pan, add garlic, parsley, salt, basil, rosemary, oregano, wine and tomato sauce. Blend well and add slices of meat. Cover and simmer about 1 hour, or until tender, stirring occasionally. Add mushrooms and simmer, covered, an additional 5 minutes. In small bowl, combine 2 tablespoons of water with 1 tablespoon of flour and mix well. Stir into beef mixture and bring to a boil, stirring. Reduce heat and simmer 1 minute until thickened. Serve with cooked noodles or rice.