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Categories:Viewed: 89 - Published at: 2 years ago
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)
Method
- 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.
