Creamy Top Blade Steaks

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 4 beef chuck boneless top blade steaks, each cut 1-inch thick (about 1 1/2 lbs. total)
• 1/2 cup water, mixed with
• 1 beef bouillon cube (or 1/2 cup beef broth)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 ounces medium egg noodles (or can use 8 ounces)
• 8 ounces sour cream
• 1/2 teaspoon dill weed
• watercress (to garnish) (optional)

Recipe

• 1 in 12-inch skillet over medium-high heat, in hot oil, cook steaks untill well-browned on both sides. stir in water, bouillon, salt and pepper; heat to boiling. reduce heat to low; cover and simmer steaks 1 1/4 hours or until fork-tender, turning steaks with tongs once during cooking.
• 2 prepare noodles as label directs.
• 3 when steaks are done, remove to one side of a warm large platter. drain noddles and place on other side of platter; keep warm. stir sour cream and dill into hot liquid in skillet. cook, stirring until slightly thickened (do not boil). spoon some sauce over steaks and noodles; pass remainder in sauceboat. garnish platter with watercress.