BARBECUE SHOULDER STEAK SKILLET

Barbecue Shoulder Steak Skillet image

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

Provided by Kittencalrecipezazz

Time 1h50m

Yield 2-4 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 1572.5, Fat 110.2, SaturatedFat 39.1, Cholesterol 313, Sodium 1829.8, Carbohydrate 58.2, Fiber 5.2, Sugar 38, Protein 88.7

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