1 Tablespoon-onion, chopped
1½ lb. flank steak ¾ inch thick
1 teaspoon-ground mustard
Melt the butter in a frying-pan over medium/high heat, add the onion and sauté gently until golden brown in color. Cut the flank steak into pieces three by two inches. Dredge these lightly in one tablespoon flour and sauté in the butter until well browned. Remove the meat from the frying-pan; add the salt, pepper, paprika, mustard, vinegar and flour. Mix all together and add the water slowly. Replace the steak in the pan, cover closely and simmer one hour, or until the steak is tender. Serve on a warm platter and pour the gravy over it.