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1
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
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2
Season with salt and pepper and remove from pan.
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3
Pour off fat drippings.
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4
Add water.
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5
Return meat to pan and sprinkle with dill seed.
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6
Place onion slices on top.
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7
Cover and simmer for 2 1/2 to 3 hours, or until done.
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8
(Or cook in a 325 degree F oven for same amount of time.)
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9
When done, remove meat and onion to a platter and keep warm.
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10
For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup.
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11
Let stand for 1 minute to allow fat to come to top.
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12
Discard all but 4 Tablespoons (or less) of fat.
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13
Add enough water (or other liquid) to measure 2 1/2 cups of liquid.
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14
Return to pan.
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15
In same cup, measure 1/2 cup cold water and blend in flour.
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16
Add mixture slowly to liquid in pan.
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17
Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
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18
Remove pan from heat.
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19
Add sour cream, a small amount at a time, and mix well.
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20
Taste gravy and correct seasoning, if necessary, with salt and pepper.
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21
If gravy is not hot enough when ready to serve, place pan over very low heat, but do not boil, or gravy may curdle.
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22
Slice meat, and serve gravy separately.
