greek shoulder steaks
Beef steaks are slow-cooked in tomatoes and olives until tender. Top with tangy feta cheese for a delicious Mediterranean meal.
- 1 1/2 pounds beef chuck shoulder steaks, cut 3/4 to 1 inch thick
- 1 teaspoon pepper
- 1 teaspoon olive oil
- 1 can (14 1/2 ounces) Italian-style diced tomatoes
- 1/2 cup water
- 1 can (2 1/4 ounces) sliced ripe olives
- 1/4 cup crumbled herb or feta cheese (optional)
- 1 lemon, cut into wedges (optional)
- Press pepper onto beef Steaks. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; brown evenly. Pour off drippings.
- Stir in diced tomatoes and water. Bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
- Remove steaks; keep warm. Skim fat from cooking liquid, if necessary. Add olives; increase heat and bring cooking liquid to boil. Cook 5 to 10 minutes or until reduced to 1-1/2 cups sauce, stirring occasionally.
- Carve steaks into thin slices. Top with sauce and garnish with feta cheese. Squeeze with lemon wedge.
Nutrition information per serving: 214 Calories; 72 Calories from fat; 8g Total Fat (2 g Saturated Fat; 5 g Monounsaturated Fat;) 57 mg Cholesterol; 599 mg Sodium; 1 g Total Carbohydrate; 1.3 g Dietary Fiber; 24 g Protein; 4 mg Iron; 3 mg Niacin; 0.2 mg Vitamin B6; 2.6 mcg Vitamin B12; 5.5 mg Zinc; 25.7 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Vitamin B12, Zinc, and Selenium; and a good source of Niacin, and Vitamin B6.