Tangy Round Steak
|Boneless beef top round steak||1 1⁄2 Pound (About 1 Inch Thick)|
|All purpose flour||1 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Garlic||1 Clove (5 gm), minced|
|French dressing||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Bouquet sauce||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
Pierce steak thoroughly with fork.
Place flour in nylon cooking bag.
Shake to coat.
Top with onion and garlic.
In 1-cup measure, combine remaining ingredients.
Pour mixture over steak.
Secure bag with nylon tie or string.
Place bag on plate.
Refrigerate for at least 8 hours or overnight.
Place steak in bag in 9-inch square baking dish.
Microwave at High for 5 minutes.
Microwave at 50% (Medium) for 30 to 40 minutes, or until beef is tender, turning steak over once.
Let stand, covered, for 10 minutes.
Cut into thin slices and serve with sauce.