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.
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