In large bowl place: onions, oil, vinegar, & garlic salt. Mix well

Take Chuck steak and cut in portions (not small) about 7 pieces per steak.

Next wrap each portion of steaks with saran wrap and pound both side of the steaks with a mallet. (So when soaked it will become tender after cooked).

Unwrap steak and place in the large bowl of marinade (made in step1). Make sure all of meat is completely covered. If not enough juice add an additional 1/2 cup of oil & vinegar and 1/2 tsp garlic salt. And marinade steak in bowl for 2hrs.

When ready to cook, melt margarine in frying pan that deep, when hot add ingredients in the marinade bowl simmer for about 30 minutes on low until most of the liquid has absorbed. Add more water if liquid absorbs too quickly, the meat should be real tender and almost falling apart when touched.