Barbecue Shoulder Steak Skillet
Ingredients
- 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
Directions
- 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.
- 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 them 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 the meat are tender.
- Season with more salt and pepper if needed.