Savory Braised Steaks - cooking recipe

Ingredients

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

Preparation

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