3-4 tablespoons oil
1 teaspoon seasoning salt or 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 onion, 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
1. Heat oil in a large skillet or electric frying pan 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 steask 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.