Creamy Top Blade Steaks - cooking recipe

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)

Preparation

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.