Czechoslovakian Beef Roast With Dill Gravy Recipes

Steps:

• In a large pot.
• Add your water-beef roast-celery-carrots.
• Bring the pot to a boil.
• Then let it simmer for about 1 1/2 hours.
• This is just like you were making soup.
• If you want to skip this part. Just add instead of water 4-cans of beef broth. This is just the old fashion way of making beef broth.
• After 1 1/2 hours of cooking take the beef out of the pot.
• You should have about 2 1/2 cups of beef broth left in the pot.
• put in the dill and bring the pot to a boil.
• Then add the sour cream-sugar-white vinegar and mix very well.
• Then add the flour mix very well so there are no lumps.
• Then put the beef back in the pot and cook for about 1/2 hour. If the gravy is a little thin add little flour till it is thick the way you like it. After it is done taste the gravy you may like to add a little salt. You can put this over wide noodles-potatoes or I like bread dumplings. Tell me how you like it.

Steps:

• In a bowl or dish, combine the flour, salt and pepper. Add beef and toss to coat. In a Dutch oven, brown the beef in oil in batches; drain. Add the onions, garlic, dill, caraway, paprika and water. , Cover and simmer for 2 hours or until meat is tender, stirring occasionally. , Stir in sour cream; heat through but do not boil. Heat sauerkraut; drain and spoon onto a serving platter. Top with the beef mixture. Sprinkle with paprika.

Steps:

• In a large resealable plastic bag, combine flour and pepper. Add beef; turn to coat. In a Dutch oven, brown roast over medium heat in oil on all sides. Drain. , Stir in the water, tomatoes, caraway seeds, onion soup mix and bay leaves. Bring to boil. Reduce heat; cover tightly and simmer 2-3 hours or until roast is tender. , Remove roast to a serving platter; keep warm. Let stand for 5 minutes before slicing., Discard bay leaves. For gravy, combine water and flour until smooth. Add to the cooking liquid; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Slice roast and serve with gravy.

Steps:

• Boil the sliced beef about 2 hours, or until tender.
• Melt the butter and mix with the flour.
• Fry to make light golden roux, add to beef broth along with pickles, vinegar, and dill (optional).
• Cook for about 5 minutes, or until the gravy thickens.
• Stir constantly to prevent lumping.
• Season with salt and pepper to taste.
• Pour the hot gravy over the sliced beef.
• Serve with bread dumplings.
• Use the remaining broth to make delicious beef soup.