1 1/2 lb. boneless chuck steak (1 1/2 inch thick)
2 tbsp. salad oil
1/2 onion
1 clove garlic
1/3 c. catsup
2 tbsp. unsulfured molasses
1 tbsp. vinegar
1 tbsp. seasoned salt
3-4 drops hot pepper sauce
1/2 tsp. chili powder
1/2 tsp. dry mustard
1 tsp. cornstarch

Cut meat across grain into slices 1/4 inch wide and 2 inches long. Heat oil in large skillet and brown meat on all sides. Transfer meat to slow cooker. Place all remaining ingredients in blender or processor and mix until onions are finely minced. Pour sauce over meat strips.

Cover and cook on low for 5-6 hours. (If less then 1/3 full, place circle of foil on surface of food). If possible, stir once half-way through cooking period.

Serves 5-6.