1 round steak (1/2 inch thick, approximately 2 lbs.)
2 tbsp. flour
1/2 tsp. ground pepper
1/4 tsp. ground cloves
3 carrots, peeled
2 tbsp. vegetable oil
1 lg. onion, chopped
1/4 c. beef broth
1/4 c. white wine, optional
2 tbsp. brown sugar
2 tbsp. sour cream
1/4 tsp. salt

Trim fat and remove bone from meat. Combine flour, pepper, cloves; dredge steak with 1/2 mix and pound into 1/4 inch thickness. Cut carrots in half crosswise, then lengthwise in 1/4 inch strips; lay over steak. Roll up and tie with string at 1 inch intervals. Brown meat in oil in dutch oven and then pepper it. Remove to plate. Cook onion in drippings, 3 to 4 minutes. Boil beef broth, wine and brown sugar in dutch oven, add reserved flour mix and then add tied beef. Cover pan and cook on low heat 2 hours, turning occasionally. Discard solids from sauce, add sour cream and salt. Remove strings from meat and slice. Serve with sauce.