Ingredients:
3 -4 lbs under blade roast
4 cups water
2 stalks celery
2 whole carrots
1/2 cup fresh dill
16 ounces sour cream
3 tablespoons flour
2 tablespoons sugar
2 tablespoons white vinegar
Directions:
In a large pot.
Add your water-beef roast-celery-carrots.
Bring the pot to a boil.
Then let it simmer for about 1 1/2 hours.
This is just like you were making soup.
If you want to skip this part. Just add instead of water 4-cans of beef broth. This is just the old fashion way of making beef broth.
After 1 1/2 hours of cooking take the beef out of the pot.
You should have about 2 1/2 cups of beef broth left in the pot.
put in the dill and bring the pot to a boil.
Then add the sour cream-sugar-white vinegar and mix very well.
Then add the flour mix very well so there are no lumps.
Then put the beef back in the pot and cook for about 1/2 hour. If the gravy is a little thin add little flour till it is thick the way you like it. After it is done taste the gravy you may like to add a little salt. You can put this over wide noodles-potatoes or I like bread dumplings. Tell me how you like it.
Servings: 4-6
Time preparation: 25 min.
Time total: 145 min.