Greek Shoulder Steaks --
  • Total Recipe Time: 1-1/2 to 2 hours
  • Makes 4 servings


  1. 1-1/2 pounds beef chuck shoulder steaks, cut 3/4 to 1 inch thick
  2. 1 teaspoon black pepper
  3. 1 teaspoon olive oil
  4. 1 can (14-1/2 ounces) Italian-style diced tomatoes
  5. 1/2 cup water
  6. 1 can (2-1/4 ounces) sliced ripe olives
  7. 1/4 cup crumbled herb or feta cheese (optional)
  8. 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.
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