2 lb. 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

Simmer meat in water with salt. Skim after it comes to a boil. When meat is almost tender, add carrots, onion, and celery. Add to broth and meat. Cook until tender. Strain broth after removing meat and vegetables.

GRAVY: Place 1 1/2 pints sour cream in a mixing bowl. Slowly add warm, not hot, broth stirring constantly with a wooden spoon. Thicken with 1/2 cup flour mixed with 3/4 cup cold milk. Put into a heavy pot such as a Dutch oven. Simmer, DO NOT BOIL. Boiling will curdle the gravy. Toast for seasonings. If a more tart gravy is desired, add 1-2 tablespoons vinegar, extra salt, and 1/4 teaspoon white pepper. If thicker gravy is desired, thicken with additional paste of milk and flour. Add 1/4 cup fresh dill, finely chopped, or 1-2 tablespoons dried dill, again to your personal taste. Add cooked, cubed beef. Simmer only, do not boil. Serve over yeast dumplings.

HINT: Cook "soup" the day before and refrigerate. Fat can be removed easily. Only simmer once sour cream has been added. Gravy ratio is about 1/2 broth and 1/2 sour cream. Extra broth and vegetables can be served as soup.