Boiled Beef With Dill Pickle Gravy

From the book Czech and Slovak Touches. Recipe from Rose and Lumir Vondracek own and operate Vondracek's 16th Avenue Meat Market in the Czech Village, Cedar Rapids.

• Ready In: 2 hrs 20 mins
• Serves: 6-8

Ingredients

• 2  lbs beef tip roast, sliced (other beef cut)
• 3 1⁄2 tablespoons butter
• 5  tablespoons flour
• 2 1⁄2 cups beef broth
• 3  medium dill pickles, sliced thin
• 1  teaspoon dill, finely chopped (optional)
• 2 1⁄2 tablespoons white vinegar
•  salt and pepper

Directions

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