6 beef chuck steaks
1 (14 ounce) can tomato sauce
1 (10 ounce) can tomato paste
2 (10.5 ounce) cans canned tomato soup
1 (15 ounce) can small shrimp, drained
1 cup water
3 cloves garlic, finely chopped
1 tablespoon dried oregano
3 tablespoons dried basil
3 pounds beef broth
1 teaspoon chili powder
1 teaspoon garlic powder
3 tablespoons soy sauce
1 teaspoon chili powder
2 teaspoons white sugar
Place steaks in a large skillet over medium heat. Brown sides and neck and drain on paper towels. Heat tomato sauce and tomato paste over medium high heat.
Stir in canned tomato soup, shrimp, water, garlic, oregano, basil, broth, chili powder, garlic powder and beef broth; stir just until well mixed. Simmer over a low heat about 30 minutes, stirring occasionally, until heated through.
Microwave on high 12 minutes. Turn steaks and coat well with oil.
Remove steaks from sauce, and place steaks in 24x7-inch baking dish. Pour tomato sauce over steaks and allow to cook 15 minutes. Pour tomato sauce over steaks and allow to heat through and pour chili powder over steaks. Sprinkle with garlic powder and soy sauce.
Cover steaks with plastic wrap, and chill overnight, turning steaks once before serving.