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Ingredients: |
| 1-1/2 |
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pounds beef chuck shoulder steaks, cut 3/4 to 1 inch thick |
| 1 |
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teaspoon pepper |
| 1 |
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teaspoon olive oil |
| 1 |
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can (14-1/2 ounces) Italian-style diced tomatoes |
| 1/2 |
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cup water |
| 1 |
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can (2-1/4 ounces) sliced ripe olives |
| 1/4 |
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cup crumbled herb or feta cheese (optional) |
| 1 |
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lemon, cut into wedges (optional) |
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Instructions: |
| 1. |
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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. |
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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. |
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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. |
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Carve steaks into thin slices. Top with sauce and garnish with feta cheese. Squeeze with lemon wedge. |
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| Makes 4 servings. |
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| | Nutrition information per serving: 214 calories; 8 g fat (2 g saturated fat; 5 g monounsaturated fat); 57 mg cholesterol; 599 mg sodium; 10 g carbohydrate; 1.3 g fiber; 24 g protein; 3.0 mg niacin; 0.2 mg vitamin B6; 2.6 mcg vitamin B12; 4.0 mg iron; 25.7 mcg selenium; 5.5 mg zinc. |
