This is one of my mother-in-law’s specialties, adopted from a sweet lady at their church who passed away a few years ago. It is usually served at family dinners (such as hubby’s birthday) over rice, with steamed broccoli and her creamy mustard sauce as a side. She finally agreed to share the recipe and allow me make it (and post it!)
- 2 1/2 to 3 lbs round steak, cut into bite-size pieces
- 2 1/4 cups ketchup
- 2 cups apple cider vinegar
- 1/2 cup Worcestershire sauce
- 1/4 cup brown sugar
- 2 tsp dry mustard
- 1 tsp garlic powder
- Salt and black pepper to taste
Dry beef well, season with salt and pepper, and brown in large skillet with 1 tbsp oil; transfer to oblong glass baking dish. Stir together all other ingredients in large measuring cup [Pampered Chef small batter bowl is perfect for this] and pour over steak. Bake covered at 325 degrees for 75 minutes; uncover and bake an additional 15 minutes. Allow to cool slightly before serving.
For Instant Pot, reduce ketchup and cider to 1 cup and Worcestershire sauce to 1/4 cup; brown beef in pot on Saute in batches, then add sauce to pot over meat (or can use skillet as directed above and transfer to IP). Cook on high pressure for 25 minutes, then allow natural release for 15 minutes. Release additional pressure, remove lid, and allow to sit on Warm until sauce has thickened.