Ingredients

• 2 lb. boneless chuck steak
• 1 (10 1/2 oz.) can condensed beef broth
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf
• 1 tsp. dried dill weed
• 1 Tbsp. cornstarch
• 1 Tbsp. vinegar
• 2 Tbsp. white sugar

Method

1. Trim fat from meat. Cut into 6 pieces. Spray skillet with a little Pam; brown meat. Add beef broth, 1 cup water, salt, pepper, bay leaf and dill. Cover and simmer gently 1 1/2 hours or until meat is tender. Drain off broth, measuring 1 cup into saucepan (or guess-timate at a cup and skip the saucepan). Mix cornstarch, vinegar and sugar to form a smooth paste. Stir into broth. Cook, stirring constantly, until thickened and smooth. Serve meat topped with gravy; sprinkle with parsley. Serves 6.