Barbecue Shoulder Steak Skillet
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
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INGREDIENTS
Nutrition- 3 -4tablespoons oil
- 1
- 1teaspoon fresh ground black pepper
- 2(1 lb) boneless beef shoulder chuck steaks (about 3/4 to 1-inch thick)
- 2
- 2tablespoons fresh minced garlic
- 1⁄2
- 1 1⁄2
- 1 1⁄2cups tomato sauce
- 5 -6tablespoons lemon juice
- 6tablespoons ketchup
- 2 -3tablespoons brown sugar
- 1tablespoon Worcestershire sauce
- 1⁄2teaspoon mustard powder
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DIRECTIONS
- 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.
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