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Dilled steak
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| 2T | flour |
| 1/2t | salt |
| 1/8t | pepper |
| 1 1/2 lb | chuck steak |
| 1T | vegetable oil |
| 1/2 cup | wAter |
| 2t | vinegar |
| 1/2 t | dried dill weed |
| 12 | new potatoes |
| 3 medium | zucchini cut |
| 1/4 cup | cold water |
| 2T | flour |
| 1/2 cup | plain yogurt |
| sour cream, alternative |
Mix flour, the salt and pepper. Sprinkle into each side and pound in. Cut beef into 6 servings. Heat oil in Dutch oven and cook meat over medium heat about 15 minutes.
Mix 1/2 cup water, the vinegar and dill weed, pour over beef and heat to boiling. Reduce heat and cover and summer for 45 minutes. Add potatoes-15 minutes. Add zucchini -15 minutes. Remove beef and vegetables keep warm
Add enough water to broth to measure 1 cup. Shake 1/4 cup water and 2T flour in tightly covered container. Gradually stir into broth and heat to boiling stirring constantly. Boil 1 minute and stir in yogurt until hot
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