1 tbsp. salad oil
1 (3 lb.) beef chuck steak, cut 1 inch thick
1/2 c. bottled steak sauce
1/4 c. water
3 tbsp. brown sugar
2 tbsp. prepared mustard
1 tbsp. lemon juice
Parsley sprigs for garnish

In 12 inch skillet, over medium high heat in hot salad oil, cook steak until well browned on both sides. In a small bowl. Combine steak sauce, water, brown sugar, mustard, and lemon juice until blended. Pour over browned steak and heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until steak is fork tender, turning once. To serve, remove steak from skillet to warm serving platter. Skim fat from liquid and discard. Pour sauce over steak and garnish with parsley.