2 lbs beef chuck steak, about one-inch thick
1/2 cup bottled steak sauce
2 cups beef broth
3 tablespoons brown sugar
2 tablespoons prepared mustard
1 teaspoon lemon juice
4. Add sliced onion.
5. Heat to boiling.
6. Reduce heat to low; cover and simmer steak for 2 to 2 1/2 hours (or even a little more depending on the thickness of the steak), or until fork-tender, turning steak once.
7. Remove the steak from the sauce to a platter.
8. Thicken the sauce to the desired gravy texture you desire. ( I use 2 T Flour to ¼ cup water) if sauce is a little too thick add some water.
Serve with Mashed Potatoes and sautéed Mushrooms.