Barbecue Shoulder Steak Skillet |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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 Ingredients:
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:
1. 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.
2. 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).
3. Brown both sides of the steak in hot oil then remove to a plate.
4. Add in onion; saute for about 3 minutes.
5. Add in garlic and crushed chili flakes; cook stirring for another 1 minute.
6. Pour in the sauce over and around the meat.
7. Cover and simmer on low heat for about 1-1/2 hours or until meat is tender.
8. Season with more salt and pepper if needed.
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