Ingredients
- 4 beef Chuck Tender Steaks, cut ¾ – 1 inch thick (about 6 ounces each)
- 1 teaspoon olive oil
- 1 ½ cups chopped onions
- 1 can (14½ ounces) Italian-style diced tomatoes, undrained
- 1 tablespoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 can (15 ounces) white beans, rinsed, drained
- 2 cups coarsely chopped fresh spinach
- Grated or shredded Parmesan cheese (optional)
Instructions
- Heat oil in large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. Pour off drippings. Add onions, tomatoes, garlic, salt and pepper to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1½ to 1¾ hours or until beef is fork-tender. Remove steaks; keep warm.
- Stir beans into cooking liquid; bring to a boil. Reduce heat slightly and cook 7 to 10 minutes or until sauce is thickened, stirring frequently.
- Stir in spinach; remove from heat. Let stand 1 minute. Serve steaks with bean mixture.
- Sprinkle with cheese, if desired.
Recipe Source: beefitswhatsfordinner.com