Beef

Beef Roast With Dill Gravy

Prague, Czechoslovakia

Serves 4-6

1.6K / 3-4 lbs underblade Beef roast ( chuck / braising steak? )
1L / 2Pints ( 4 cups ) Water
2 stalks celery
2 whole carrots
125ml / 4floz ( ¹/₂ cup ) fresh Dill
500ml / 1Pint ( 2 cups ) Sour Cream
45g / 3tbs Plain ( all purpose ) flour
Butter
30g / 2tbs Sugar
30ml / 2tbs White Vinegar
Salt and freshly ground black pepper

 
To a large pot add your water, beef, celery and carrots.  Bring to a boil and let simmer for about 1¹/₂ hours.
After 1¹/₂ hours of cooking take the beef out of the pot and keep warm.
There should be about 625ml / 1Pint+ ( 2¹/₂ cups ) of beef broth left in the pot, to this, add the dill and bring the pot back to a boil.  Add the sour cream, sugar, and white vinegar, season and mix well.
Make a roux with the flour and butter and add to the liquid, stirring well to avoid lumps.
 Return the beef to the pot and cook for about ¹/₂ hour. If the gravy is a little thin add a little flour till it is suitably thickened.
  Once the required consistency is achieved, check seasoning.