Time: 20 minutes
Makes: 4 servings

Ingredients

4 white-bread slices
Butter or margarine
4 beef cubed steaks
unseasoned meat tenderizer
1 envelope beef-flavor bouillon
3/4 cup water
2 teaspoons all-purpose flour
watercress sprigs for garnish

Instructions

1. Toast bread slices; spread one side of each with butter or margarine; arrange each on a warm dinner plate; keep warm.
2. Sprinkle steaks with tenderizer as label directs. In 12-inch skillet over high heat, in 3 tablespoons hot butter or margarine, cook steaks 1 minute on each side or until of desired doneness. Place a steak on each toast slice.
3. Reduce heat to medium. In cup, blend bouillon, water and flour. Stir into drippings in skillet; cook, stirring, until thickened. Pour gravy over sandwiches. Garnish plates with Watercress.