Prep 5 mins
Cook 2 hrs
Had to share this one. Easy to put together. Easy to convert to a slow cooker. An oldie but a goody from the Farm Journal Country Cookbook 1959. Barbecue flavors with an enticing aroma.
- 3 lbs chuck steaks or 3 lbs steak, of your choice
- 2 tablespoons butter or 2 tablespoons margarine, softened
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 large lemon, sliced
- 2 medium onions, sliced
- 1 cup tomato ketchup
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup water
- Wipe steak with a damp cloth; place in a large baking dish.
- Rub with softened butter. Season with salt and pepper. Cover with lemon and onion slices.
- Combine ketchup, Worcestershire sauce, and water, and pour over steak.
- Cover tightly so meat will steam tender. (Foil makes a snug lid).
- Bake at 350°F for about 2 hours or until tender. Can also be cooked in a slow cooker for 4-6 hours on high or 8 hours on low.
Very simple and great, hearty flavors. I used Elk steaks...they were so tender. The only thing I would change is the lemon. I noticed a bitter taste from the rind...I think I will just squeeze fresh lemon juice into the ketchup mixture next time. Also, I used a 1/2 envelope of beefy onion soup mix b/c I did not have onions in the fridge.
Very easy to make and delicious! Nice tangy flavor from the ketchup and lemon. The gravy was wonderful over mashed potatoes. This one is definitely a keeper!
Very easy to make and tasty. I served these with jacket baked potatoes but would go really well with mashed potatoes too. Another keeper for us. :)