Time to Cook
Step 1Cut beef Shoulder Steak into 6 pieces; pound to 1/4 inch thickness. Combine flour, salt and pepper. Lightly coat beef with flour mixture.
Step 2Heat oil in large stockpot over medium heat until hot. Brown steak in batches. Pour off drippings, if necessary.
Step 3Return steaks to stockpot. Add remaining ingredients, except pasta; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender. If sauce becomes too thick, stir in a little water. Serve over pasta.
Nutrition information per serving: 337 Calories; 145.8 Calories from fat; 16.2g Total Fat (5.2 g Saturated Fat; 0.4 g Trans Fat; 3.4 g Polyunsaturated Fat; 5.7 g Monounsaturated Fat;) 72 mg Cholesterol; 744 mg Sodium; 23 g Total Carbohydrate; 2.3 g Dietary Fiber; 24.6 g Protein; 3.3 mg Iron; 470 mg Potassium; 4.9 mg NE Niacin; 0.5 mg Vitamin B6; 5.1 mcg Vitamin B12; 8.2 mg Zinc; 34.1 mcg Selenium; 97.7 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, and Choline.