Chuck steak has a very good flavor, but can be tough and hard to chew if not cooked properly. It is one of the more economical cuts of beef. Many people will avoid buying it because of the amount of fat and gristle in it -- yet this is what makes the chuck steak so flavorful. The cut comes from the shoulder and neck area of beef. I have found the best way ever to make the steak so tender and so tasty that everyone will praise you as the best cook around. Baking while steaming seems to be the trick. This recipe will serve four to six people, depending on how hungry they are.

You will need:

Heavy duty aluminum foil 
Large baking dish (a glass lasagna pan works well)
About one hour of your time for preparation
Mashed Potatoes or Rice (prepare when steak is done and resting)
Four to six hungry people


2 pounds chuck steak - one to one and a half inch thick
1/2 pound sliced mushrooms
1 envelope dry onion soup mix
2 cups peeled baby carrots
1 small green pepper, sliced and seeded
1 can tomatoes (1 pound size)
1 tablespoon steak sauce
1 tablespoon cornstarch
1 tablespoon parsley
2 tablespoons margarine
Garlic powder to taste
Salt and pepper to taste

Line the baking dish with enough foil to fold back over the meat and seal tightly. Place margarine in center of foil and spread around. Drain and chop tomatoes -- save the juice and set aside. Cut the steaks in serving size pieces and rub with seasonings. Arrange steaks in slightly overlapping layer.

Mix steak sauce with the tomato juice and cornstarch. Sprinkle all other ingredients over steak then pour juice over all. Fold the foil over and seal tightly so no steam will escape.

Bake at 375 degrees for at least two hours. I have sometimes doubled this recipe. When doing so, I bake it for at least four hours. Remove from oven and let rest while preparing mashed potatoes or rice.

When ready to serve, carefully peel back foil and roll it down -- the steam will escape and will be very hot.

Place dish on bread board or hot pads on table and watch those steaks disappear. Serve with warm dinner rolls to soak up the juices. This is a really great supper for chilly winter evenings.