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BARBEQUE SAUCE FOR CHEYENNE STEAK 3 Tbsp. sugar 1/2 Tbsp. French's mustard 1/2 c. water 1 Tbsp. vinegar 1/3 c. ketchup Mix together until well blended and smooth. Add to 1/2 of a chopped onion which has been sauteed in 2 tablespoons butter and allow all to simmer gently. To prepare steak: 1 to 1 1/2-inch thick chuck steak Place Cheyenne steak in a shallow pan. Put in a hot 450 degrees oven for 15 to 20 minutes. Pour off excess water that may accumulate. Reduce oven to 350 degrees. Cover steak with sauce and bake for 2 or more hours until tender, basting occasionally with the sauce. Add water if necessary if sauce becomes too thick and dry. Leftover steak may be wrapped in aluminum foil placed in a shallow pan. Pour sauce over steak and wrap snugly. Store in refrigerator. To reheat, place the wrapped meat and sauce in a 400 degrees oven. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |