CREAMY TOP BLADE STEAKS
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.
Provided by TasteTester
Categories Steak
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 146.3, Fat 11.3, SaturatedFat 5.6, Cholesterol 25.9, Sodium 221.8, Carbohydrate 9.1, Fiber 0.3, Sugar 0.3, Protein 2.7
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