1/2 lb boneless flank or sirloin steak
1 tbs butter
6 oz Brown gravy or gravy with mushroooms
1-1/2 tbs milk
2-1/4 tsp Dijon-style mustard
1/4 tsp parsley flakes

In large skillet, quickly cook steak in butter to desired doneness, turning once. Remove; keep warm. Reduce heat; add gravy, milk and mustard. Heat, stirring, until bubbly. To serve, spoon sauce over steaks and sprinkle with parsley. Serves 2.

From Modern Publishing's
Popular Brands Cookbooks - Intimate Meals