Creamy Top Blade Steaks

• 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)

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.

vegetable oil, beef chuck, water, beef broth, salt, pepper, egg noodles, sour cream, dill weed

Taken from www.food.com/recipe/creamy-top-blade-steaks-331566 (may not work)