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)

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.

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

"Beef recipes collected from http://www.beefitswhatsfordinner.com Cattlemen's Beef Board and the National Cattlemen's Beef Association."