INGREDIENTS

INSTRUCTIONS

In a Dutch oven, or large pan with a tight-fitting cover, brown meat
in fat.  Season with salt and pepper and remove from pan. Pour off fat
drippings.  Add water. 2. Return meat to pan and sprinkle with dill
seed. Place onion slices on top. 3. Cover and simmer for 2 1/2 to 3
hours, or until done.  (Or cook in a 325F oven for same amount of
time.) When done, remove meat and onion to a platter and keep warm.  5.
For 2 cups of gravy, pour liquid from pan into a 2-cup measuring  cup.
Let stand for 1 minute to allow fat to come to top. Discard all  but 4
Tablespoons (or less) of fat. Add enough water (or other  liquid) to
measure 1 1/2 cups of liquid. Return to pan. 6. In same  cup, measure
1/2 cup cold water and blend in flour. Add mixture  slowly to liquid in
pan. Bring to a boil, stirring constantly, and  cook until thickened,
about 3 minutes. 7. Remove pan from heat. Add  sour cream, a small
amount at a time, and mix well. Taste gravy and  correct seasoning, if
necessary, with salt and pepper. If gravy is  not hot enough when ready
to serve, place pan over very low heat, but  do not boil, or gravy may
curdle. (Note: The flavor of the gravy is  not affected should curdling
occur.) 8. Slice meat, and serve gravy  separately.  From the book
given to me by Cookie.Lady:The  More-Beef-for-your-Money  Cookbook Mary
Dunham Peter H. Wyden, New York, 1974 Happy Charring
(((((THE.LaRK)))))  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 768
Calories From Fat: 540
Total Fat: 59.9g
Cholesterol: 189.5mg
Sodium: 190mg
Potassium: 877mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: 1.2g
Protein: 51g