Nutritional Info

Nutrition Facts

Serving Size 1 (218g)

Calories 173
Calories from Fat 38 (22%)
Amount Per Serving %DIV
Total Fat 4.2g 6%
Saturated Fat 1.3g 7%
Monounsaturated Fat 1.5g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 42mg 14%
Sodium 193.2mg 8%
Potassium 147.9mg 3%
Total Carbohydrate 9.8g 3%
Dietary Fiber 0.4g 1%
Sugars 0.6g
Protein 13.8g 28%

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Recipe Description
This is a simple steak recipe htat is almost a tew. My mom used to make this for me when I was yound and I ahve continued to make it now that i ma older. Good herty meal.
Prep time
15 min
Cook time
1 hr 30 min
Ready In
1 hr 45 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  fresh lemon juice (up to 2 tablespoons)
1/3 Cup(c)  ketchup
1 Cup(c)  water
1   stalk celery, chopped
1   carrot, peeled and chopped
1   medium onion, chopped
2 Tablespoon(T)  vegetable oil
2 Tablespoon(T)  all purpose flour
1/2 Teaspoon(t)  ground black pepper
1/2 Teaspoon(t)  salt
1 1/4 Pound(lb)  beef flank steak


Sprinkle flank steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Coat steak lightly with flour, removing off excess flour.

In 12 inch skillet, heat oil over medium high heat until very hot.

Add steak and cook until browned, about 4 minutes per side.

Transfer steak to plate.

Reduce heat to medium low.

To drippings in skillet, add onion, carrot, and celery.

Cook, stirring, until vegetables have lightly browned, about 2 minutes.

Stir in water and ketchup.

Return steak to skillet; heat to boiling.

Reduce heat; cover and simmer, turning once, until meat is tender, about 1 hour 30 minutes.

Transfer steak to cutting board.

Turn off heat; stir lemon juice, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper into sauce in skillet.

Slice steak thinly across grain.

Transfer to warm platter.

Spoon some sauce over meat; serve remaining sauce alongside.

Additional notes

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