This 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.