Savory Braised Steaks

• 1 Tbsp. olive or vegetable oil
• 4 boneless beef chuck blade steaks (1 to 1 1/4 lb.)
• 1 small onion, diced
• 1 envelope Lipton Recipe Secrets Italian herb with tomato soup mix
• 1 c. water
• 1 (9 oz.) pkg. frozen artichoke hearts, thawed
• 2 Tbsp. grated Parmesan cheese
• 2 Tbsp. sliced pitted ripe olives
• 1 Tbsp. chopped fresh parsley

1. In 12-inch skillet, heat oil and brown steaks over medium-high heat.
2. Remove steaks, reserving drippings.
3. In drippings, cook onion, stirring occasionally, 2 minutes.
4. Stir in Italian herb with tomato soup mix blended with water.
5. Bring to a boil, then reduce heat.
6. Return steaks to skillet and simmer covered 15 minutes. Stir in artichoke hearts, then sprinkle steaks with cheese, olives and parsley.
7. Continue simmering 5 minutes or until steaks are tender.

olive, onion, recipe secrets italian, water, frozen artichoke hearts, parmesan cheese, olives, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440174 (may not work)