2 lb. beef stew meat, cubed
1 tbsp. fat
1 (10 1/2 oz.) can beef bouillon
1 c. water
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 tsp. dried dill weed
1 tbsp. cornstarch
1 tbsp. vinegar
2 tbsp. sugar
1 lb. pkg. egg noodles

1. Trim fat from meat.

2. Brown beef in fat.

3. Add bouillon, water, salt, pepper, bay leaf and dillweed.

4. Cover and simmer for 1 1/2 hours.

5. When meat is tender, drain broth into small saucepan, discard bay leaf.

6. Mix vinegar, sugar and cornstarch.

7. Add mixture to broth to thicken.