Creamy Top Blade Steaks

Recipe by TasteTester
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READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon vegetable oil
  • 4
    beef chuck boneless top blade steaks, each cut 1-inch thick (about 1 1/2 lbs. total)
  • 12
    cup water, mixed with
  • 1
    beef bouillon cube (or 1/2 cup beef broth)
  • 14
    teaspoon salt
  • 18
    teaspoon pepper
  • 6
    ounces medium egg noodles (or can use 8 ounces)
  • 8
    ounces sour cream
  • 12
    teaspoon dill weed
  • watercress (to garnish) (optional)
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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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