Flank Steak in Tangy Sauce

Labour Day and it was another showery day.. The temperatures are going back up meaning it was pretty humid. I guess Autumn isn't quite here yet. But still, we had a beautiful sunrise. And for the first time in a long time,  MrD decided to forego his day off and go into work. 

In September of 1942, the United States faced its first Labor Day of WWII. The day reserved for worker parades and celebrations seemed out of place as American soldiers were fighting overseas. So workers across the country agreed to cancel the year’s celebrations in honor of the soldiers and to keep production going in the war’s arsenal of democracy.

President Roosevelt told America that “there has never been a Labor Day as significant as this one” and thanked workers “for the energy and devotion with which they have met the demands of the present crisis.”

So for me it was another  ordinary Monday with the usual round of bread making, laundry and cleaning. Even at home, we women do our bit by keeping the home fires burning.. one dirty dish at a time..

For dinner, I made this really tasty Steak in Tangy Sauce from the Better Homes and Gardens Magazine, July 1942. I served it over rice with tortillas and salad

The only change I made was using Flat Meat instead of the Flank Steak which is quite expensive right now. But the meat was extremely tender and the sauce was full of flavour

We really enjoyed it and I will be making it again. As the clipping says its..

"Fork-tender, budget-wise, whoops with flavor!"-

1 1 1/2-pound flank steak

1/4 cup flour

1 teaspoon salt

Dash of pepper

2 tablespoons fat

1 1/2cups water

1/2 cup ketchup

1 1/2 tablespoons prepared mustard

2 tablespoons Worcestershire sauce

Dash of Tabasco sauce

2 tablespoons lemon juice

1 teaspoon grated lemon rind

1/4 cup minced onion

1 clove garlic, grated

Original Magazine Clipping

• Score meat. 
• Mix flour, salt, and pepper; thoroly pound into steak. 
• Brown in hot fat. 
• Combine remaining ingredients; pour over meat; cover. 
• Cook over low heat until tender, 1½ to 2 hours. 
• Serve surrounded by border of fluffy cooked rice. 
• Garnish with parsley. 

Better Homes and Gardens Magazine July 1942