Semi-bone chuck steak, 2 1/2 lbs. 1 inch thick
1 tbsp. vegetable oil
3/4 c. water
1/2 c. vinegar
1 tsp. salt
3 tbsp. light brown sugar
1/3 tsp. ground ginger
1/3 tsp. each ground cloves & allspice
1 bay leaf
1 tbsp. flour
Cooked noodles

Brown meat in the oil in heavy skillet, kettle or Dutch oven. Combine water, vinegar, salt, sugar, spices and bay leaves and pour over meat. Bring to boil, cover and simmer, turn once or twice 2 hours or until tender. Remove meat to serving platter, skim off fat and add a little water to drippings to make enough gravy. Thicken with the flour mixed with a little cold water. Simmer a few minutes then pour over meat. Serve with noodles.