Creamy Top Blade Steaks

This is an inexpensive cut of meat that, when braised, turns out deliciously tender. I often double the sauce, but only because we like lots of it; most people will find that the listed amount is just fine. This can also be made using pork blade steaks; just reduce the cooking time to 50 minutes.

• Ready In: 1 hr 35 mins
• 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

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.