Braised Chuck Steak in Barbecue Sauce

Barbecue SteakThis could also alternately be titled “Smothered Steak, Texas Style.”

Sometimes I wonder how my mother managed to feed a husband and four kids – we weren’t exactly rolling in dough when I was growing up.  We ate a lot of chicken, ground beef, canned tuna, Spam, hot dogs and beans.  (Canned green beans were also big – so much so that I wouldn’t buy them for years after I left home.)  Every once in awhile, though, Mom would buy inexpensive cuts of pork and beef – the kind that do well with slow, moist cooking methods – if they were on sale, and this was one of her favorite ways to cook chuck or round steak.

I cooked it whenever I could when Oldest Son and Darling Daughter were growing up, as I was also cash-strapped for quite some time, but largely forgot about it the last few years as my income grew and I discovered things like, oh, Filet Mignon and sashimi grade tuna.  Then, in the last year or so, our local grocery store began to have a great many wicked buy-one-get-one-free sales on things like whole roasting chickens, pork loin and various cuts of beef, including chuck and round steaks, and I found myself with a freezer full of meat that my mother would have had a…um…cow over.

At any rate, I made this one night recently on a whim, and to say it was a rip-roaring success here at the Sushi Bar (especially with The Eternally Picky Young One) would be an understatement; even Beloved loves it.  Although this is only barbecue sauce in the loosest sense, it is still a simple, relatively inexpensive main dish and really, really good with mashed potatoes, steamed rice or handmade buttered egg noodles, which I’ll post a recipe for later this week.

Braised Chuck Steak in Barbecue Sauce

serves 4 – 6

1 1/2 pounds chuck (or round) steak, cut into serving-sized portions

Salt, pepper, and garlic powder to taste

2 teaspoons vegetable oil

1 can cream of tomato soup

1/2 cup ketchup

2 tablespoons prepared yellow mustard

1/4 cup brown sugar, firmly packed

1 tablespoon Worcestershire sauce

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

Heat oil in large skillet over medium-high heat.  Season steaks lightly with salt, pepper and garlic powder.  Brown in oil, about 3 – 4 minutes, on each side.

In a medium mixing bowl, combine soup, ketchup, mustard, brown sugar, Worcestershire sauce, onion powder, garlic powder and pepper.  Mix well and pour over steaks; lower heat and cover skillet.

Cook for 1 to 1 1/2 hours, or until steak is tender, stirring occasionally (add a little hot water from time to time if sauce becomes too thick).  Uncover and continue cooking until sauce thickens, if needed.

8 thoughts on “Braised Chuck Steak in Barbecue Sauce”

  1. This does look great. I sometimes wonder the same about my parents and think about how difficult it must have been to do what they did while raising three children. We used to eat a lot of canned vegetables, too.

    tricias last blog post..Parenting Ends Chivalry

  2. Although this isn’t on my diet either, I could make this because it’s all the things I already have and I could throw it in the crock pot and walk away. I’ll give this a try but thanks a lot of sabotaging my diet!! grrrr….

    Midlife Slicess last blog post..Who Are These People?

  3. Jan, I’m going to feel really bad about the measly little chicken wings I was going to take out of the bag and bake according to instructions, for dinner tonight. Sigh.

    I do have it in mind for later this week, though, to make a big ol’ pot of Texas Red, do you forgive me? Especially since I was going to make my own chile powder (guajillos and and anchos, mmm…)

    BTW, the latest post thingy is behind, I can’t get it to update. I have 3 posts after that one, another on the way; Maybe something to do w/ Feedburner, I’ll ping it.

    Irish Gumbos last blog post..Jacked Of All Trades

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