Greek Shoulder Steaks
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Total Recipe Time: 1-1/2 to 2 hours
Makes 4 servings
1-1/2 pounds beef chuck shoulder steaks, cut 3/4 to 1 inch thick
1 teaspoon black 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)
|1.||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.
|2.||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.|
|3.||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.
|4.||Carve Steaks into thin slices. Top with sauce and garnish with feta cheese. Squeeze with lemon wedge.
Nutrition information per serving: 214 calories; 8 g fat (2 g saturated fat; 5 g monounsaturated fat); 57 mg cholesterol; 599 mg sodium; 1 g carbohydrate; 1.3 g fiber; 24 g protein; 3 mg niacin; 0.2 mg vitamin B6; 2.6 mcg vitamin B12; 4 mg iron; 25.7 mcg selenium; 5.5 mg zinc.
This recipe is an excellent source of protein, vitamin B12, iron, selenium and zinc; and a good source of niacin and vitamin B6.