Recipe by Kittencal@recipezazz
If you don't have a large enough skillet to accomodate the two steaks and sauce then use a Dutch oven, I use my large electric skillet for this, if desired you may double the sauce amount to use for a large chuck pot roast, cooking times will need to be increased
Top Review by Queen Roachie
I really enjoyed this recipe. We had it tonight with some sauteed mixed veggies. I used pork shoulder steaks, 3 thin ones. I also used the seasoned salt and beef broth in place of the water. Fall apart tender meat, thanks to the long simmer and the acids in the tomato sauce. I skimmed and saved all the broth, and I'm going to try it in a rice dish tomorrow. Thanks for another great recipe!
- 3 -4 tablespoons oil
- 1 teaspoon seasoning salt or 1 teaspoon white salt
- 1 teaspoon fresh ground black pepper
- 2 (1 lb) boneless beef shoulder chuck steaks (about 3/4 to 1-inch thick)
- 2 medium onions, chopped
- 2 tablespoons fresh minced garlic
- 1⁄2 teaspoon crushed red pepper flakes (or to taste, may omit if desired)
- 1 1⁄2 cups water (can use beef broth)
- 1 1⁄2 cups tomato sauce
- 5 -6 tablespoons lemon juice
- 6 tablespoons ketchup
- 2 -3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon mustard powder
Directions See How It's Made
- Heat oil in a large skillet or electric frypan over medium-high heat.In a bowl combine the water with tomato sauce, lemon juice, ketchup, brown sugar, Worcestershire sauce and mustard powder until combined; set aside.
- Season both chuck steaks with salt and pepper (about 1/2 teaspoon of salt and pepper for each steak or can use more if desired).
- Brown both sides of the steak in hot oil then remove to a plate.
- Add in onion; saute for about 3 minutes.
- Add in garlic and crushed chili flakes; cook stirring for another 1 minute.
- Pour in the sauce over and around the meat.
- Cover and simmer on low heat for about 1-1/2 hours or until meat is tender.
- Season with more salt and pepper if needed.