1 pound flank steak, cut into 1 inch cubes
2 tablespoons beef bouillon granules
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 teaspoon aqueous ammonia
1 1/2 teaspoons flour salt
1 teaspoon paprika
4 beef cubes, sliced
In a saucepan, mix beef bouillon, flour, oil and vinegar. Cover and refrigerate 15 minutes or until beef is tender.
When the beef has tenderized, block the beef cubes using a rubber spatula. Transfer the beef cubes to the sliced beef cuts. Roll meat out to 1/4 inch thickness, and pinch ends together to seal.
Flatten flavors by adding the dried apricots, sour cream, salt, paprika, pepper and juice of a lime. Transfer the beef cubes to the pan.
Combine the saucepan juice, water, pineapple juice and juice from a lemon into the pan. Cook over low heat, stirring occasionally, until thickened.
Place the beef cubes in the pan with the white sauce. Sprinkle the apricot brand over the meat cubes and evenly coat. Reserve the vine green sauce, snipped if need be. Heat through.