2 to 2 1/2 lb. flank steak
2 tbsp. oil
1 clove garlic
1 sm. lemon, thinly sliced
4 whole cloves
2 beef bouillon cubes
1 tbsp. flour
1 tbsp. shortening or meat drippings
Dash salt
Dash pepper

1. Cut meat into 2 pieces, so that it fits into a 6 quart Dutch oven. With a sharp knife, score both sides of meat at 1/4 inch intervals, 1/8 inch deep.

2. Preheat Dutch oven with oil over medium heat for 4 minutes. Saute steak until brown, about 5 minutes per side. Add garlic. Arrange lemon slices between meat pieces and on top. Add cloves and bouillon cubes, dissolved in 1 cup hot water.

3. Cover and when steam escapes from cover, reduce heat to low. Simmer meat for 2 hours or until tender. Remove meat and lemon slices to platter. Drain off pan juices, about 1 cup.

4. Heat shortening or meat drippings in Dutch oven over medium to low heat. Add flour, stirring until smooth. Slowly stir in pan juices. Simmer, stirring, until smooth and thickened. Season with salt and pepper. Serve with steak.