Ingredients:
1 tablespoon salad oil or 1 tablespoon olive oil
2 lbs beef chuck underblade steak, about one-inch thick
1/2 cup bottled steak sauce
1/4 cup water
3 tablespoons brown sugar
2 tablespoons prepared mustard
1 teaspoon lemon juice
parsley sprigs ( to garnish) (optional)
Directions:
In 12-inch Dutch oven, over medium-high heat in hot oil, cook chuck steak until well browned on both sides.
Meanwhile, in a cup, combine steak sauce, water, brown sugar, mustard and lemon juice until blended. Pour mixture over steak; heat to boiling.
Reduce heat to low; cover and simmer steak for 2 to 2 1/2 hours (or even a little more depending on the thickness of the steak), or until fork-tender, turning steak once.
This also comes out really tender with a “falling apart” texture if you cook it on low heat in a crockpot for 6-7 hours.
To serve, remove steak to a warm platter; garnish with parsley, if desired. With a spoon, skim fat from liquid and discard.
Pour sauce over steak or serve separately.
Servings: 4-6
Time preparation: 15 min.
Time total: 135 min.