Greek Shoulder Steaks

Name: Greek Shoulder Steaks
Total time: 2 h 15 min
Yield: 4
Cuisine: American
Ingredients: Shoulder Steak; pepper; olive oil; Italian-style (seasoned) diced tomatoes; water; sliced ripe olives; feta cheese; lemon

2 HRS 15 MINS

Time to Cook

4

Servings

8

Ingredients

Cook Mode

Ingredients

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)

Preparation

Step 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.
Step 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.
Step 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.
Step 4

Carve steaks into thin slices. Top with sauce and garnish with feta cheese. Squeeze with lemon wedge.

Nutrition Information

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 NE Niacin; 0.2 mg Vitamin B₆; 2.6 mcg Vitamin B₁₂; 5.5 mg Zinc; 25.7 mcg Selenium.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Vitamin B12, Zinc, and Selenium; and a good source of Niacin, and Vitamin B6.

Filed Under:

Steaks

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