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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
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.

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