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Add a photoServings: 8
Ingredients
- 1 Tbsp. salad oil
- 1 x beef chuck underblade steak, about
- 3 lb ) cut 1 inch thick.
- 1/3 c. bottled steak sauce
- 1/4 c. water
- 3 Tbsp. brown sugar
- 2 Tbsp. prepared mustard
- 1 tsp lemon juice
- Â Â parsley sprigs for garnish
Directions
- In 12-inch skillet over medium-high heat, in warm salad oil, cook chuck steaks till well browned on both sides.
- Meanwhile, in c., combine steak sauce, water, brown sugar, mustard and lemon juice till blended. Pour mix over steak; heat to boiling.
- Reduce heat to low; cover and simmer steak 1 1/2 hrs or possibly till fork- tender, turning steak once.
- To serve, with 2 pancake turners, remove steak to hot platter; garnish with parsley. With a spoon, skim fat from liquid in skillet and throw away.
- Pour liquid over steak or possibly serve separately.
- Serves 8 to 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 8 servings | |
| Calories 44 | |
| Calories from Fat 16 | 36% |
| Total Fat 1.86g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 196mg | 8% |
| Potassium 58mg | 2% |
| Total Carbs 6.87g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.93g | 4% |
| Protein 0.37g | 1% |
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