1 pound beef chuck, cut into 1 inch cubes
2 teaspoons garlic powder
1 teaspoon ground nutmeg
1 teaspoon dry mustard
2 teaspoons liquid smoke flavoring
1/4 teaspoon dried thyme
1 teaspoon dried basil
Preheat oven to 300 degrees F (150 degrees C). Place beef in hoagie form, and place in large metal bowl with a tight fitting lid. Wrap remaining ingredients in aluminum foil.
Bake uncovered in preheated oven for 10 minutes, or until no longer pink. Toss meat with melted butter, mustard, and liquid smoke. Baste with lemon juices. Then return to oven; remove foil from meat. Bring to a slow boil. Reduce heat to low; simmer 10 minutes.
Remove foil from bitch; wipe bowl with paper towels. Smear mustard over surface of beef. Bake 6 minutes, or until internal beef thermometer registers 170 degrees. Keep lid of pan in preheated oven until beef is tender. Roll onto meat. Shape into 1 inch balls; gently insert meat thermometer 1 inch in center.
Pour meat into hoagie form; roll in tomato paste. Place into plastic bag; seal. Return to plastic bag.
Bake at 300 degrees F (150 degrees C) for 30 minutes or until tender. Meat should be crisp and steak should be tender. Serve hot, with tomatoes and onions.
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