Recipe by bshemyshua
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.
Top Review by ntb4
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.
- 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
Directions See How It's Made
- 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.