Creamy Top Blade Steaks
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 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)
directions
- 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.
- Prepare noodles as label directs.
- 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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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.