Robert Lawless (Wichita State University)
When I was at The New School in the early 1970s, the continuing core of graduate students there had two criteria for recipes, one, the meal must be miserly cheap to produce, and, two, it must be stupidly easy to fix. Perhaps the best known and most widely used of the recipes that circulated among graduate students was New School Steak (or A Grape Steak).
1 cup grape jelly (not jam)
1/4 cup steak sauce
1 envelop dry onion soup mix
3 pounds chuck steak
Mix grape jelly with steak sauce (A.1. seemed to work best for me) and dry onion soup mix. Make certain that you use these precise measurements; otherwise, you will end up with charcoal instead of steak. Use any really cheap cut – don't waste money on expensive steak; that's counter to the spirit of this recipe. Put a sheet of aluminum foil on the bottom of a baking pan, place the steak on it, pour about three-fourths of the mixed sauce over the meat, and seal the foil around the steak – very tightly. Preheat the oven to 350°F and bake the steak for something toward three hours. (Certainly no longer or you will certainly have charcoal.) Take it out of the oven, open the foil, pour the remaining sauce over it, and broil it for about five minutes. It will turn out to be tasty and tender.