Beef In Sour Cream Dill Gravy Recipe

• 2 pound chuck, trimmed of all fat and cut into 1 inch cubes
• 6 c. water
• 1 tbsp. salt
• 2-3 carrots, quartered
• 1 med. onion, quartered
• 1-2 ribs celery, quartered

1. Simmer meat in water with salt.
2. Skim after it comes to a boil.
3. When meat is almost tender, add in carrots, onion, and celery.
4. Add in to broth and meat.
5. Cook till tender.
6. Strain broth after removing meat and vegetables.
7. GRAVY: Place 1 1/2 pints lowfat sour cream in a mixing bowl.
8. Slowly add in hot, not warm, broth stirring constantly with a wooden spoon.
9. Thicken with 1/2 c. flour mixed with 3/4 c. cool lowfat milk.
10. Put into a heavy pot such as a Dutch oven.
11. Simmer, Don't BOIL.
12. Boiling will curdle the gravy.
13. Toast for seasonings.
14. If a more tart gravy is desired, add in 1-2 Tbsp.
15. vinegar, extra salt, and 1/4 tsp.
16. white pepper.
17. If thicker gravy is desired, thicken with additional paste of lowfat milk and flour.
18. Add in 1/4 c. fresh dill, finely minced, or possibly 1-2 Tbsp.
19. dry dill, again to your personal taste.
20. Add in cooked, cubed beef.
21. Simmer only, don't boil.
22. Serve over yeast dumplings.
23. HINT: Cook "soup" the day before and chill.
24. Fat can be removed easily.
25. Only simmer once lowfat sour cream has been added.
26. Gravy ratio is about 1/2 broth and 1/2 lowfat sour cream.
27. Extra broth and vegetables can be served as soup.

chuck, water, salt, carrots, onion, celery

Taken from cookeatshare.com/recipes/beef-in-sour-cream-dill-gravy-26781 (may not work)