Ingredients:
1.5 lbs. shoulder steak (cut into ¼ “cubes)
2 tbsp. Apple Cider Vinegar
3 tbsp. Extra Virgin Olive Oil
¼ tsp salt
¼ tsp black pepper
½ tsp garlic powder
2 tbsp. AP flour (reserve for last step)

Gravy:
4 beef bouillon cubes
1 cup hot water
1 tbsp. cornstarch
½ tsp black pepper
Directions:
In a large bowl add meat, vinegar, oil and spices and stir to coat evenly. Place in the refrigerator for about one hour covered to allow to marinate. While the meat is marinating, make your gravy mixture by adding all ingredients above. Stir well ensuring all ingredients dissolve and mix together.  Set aside.   After one hour remove meat from the refrigerator. Allow to come to room temperature (about 20 minutes) Add the flour and mix well so as to provide a light coating. Place the mixture in a pan on the stove on high to brown both sides evenly. Once the meat is browned add the gravy mixture and reduce heat to a simmer for about 10 minutes stirring frequently. It will be necessary to add 1 cup of hot water when the mixture becomes thickened and to continue to stir. This will need to be repeated at least 2-3 times. This will also allow for more gravy. When meat is thoroughly cooked and gravy is the right consistency, serve over white rice.