Flank Steak au Vin

INGREDIENTS

• 1 LB Sirloin or Flank Steak
• 1 TBL flour
• 1 tsp salt
• 1 TBL Grandpa’s Thunder Powder
• 2 garlic cloves – minced
• 1/4 C butter
• 1/2 C onion (slivered)
• 1/4 C water or sherry
• 1 LB mushrooms (sliced and heavily sauteed)
• 1 C sour cream
• 1/4 C fresh chopped parsley
• 1/4 tsp rosemary
• 1/4 tsp basil
• 1/4 tsp oregano
• 1/2 tsp salt
• 1 C burgundy or chianti wine
• 16 OZ can San Marzano tomatoes
• 1 can cream of chicken soup – undiluted
• 1 TBL tomato paste

STEP BY STEP

1. Sautee mushrooms in 1/2 stick butter
2. Cut Flank Steak into 1/4 inch slices AGAINST the grain
3. Put into a paper bag with flour, salt and Thunder Powder
4. Saute meat in with mushrooms
5. Add 2 TBL flour and 1 TBL cornstarch
6. Stir to combine
7. Add onions, garlic and sherry (or water).
8. Add everything else, then simmer in pan and stir to thicken sauce
9. Cook over low heat until meat is tender (about 20-30 minutes)
10. Just before serving, add sour cream.  Heat, but do not boil.
11. Serve over noodles or rice
12. Sprinkle with parsley