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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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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. 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.
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