Bohemian Beef With Dill Gravy

3- to 4-pound rump roast or sirloin tip roast

3 cans (15 ounces each) beef broth, or more to cover meat

Small onion, chopped

2 ribs celery, chopped

¾ cup corn starch

1½ cups sour cream

1 egg, beaten

1 sprig fresh dill, chopped, or more to taste

In a large pot, simmer roast in broth with onion and celery about 2 hours or until fork tender. Remove meat to a plate, let cool and slice. Discard vegetables.

For gravy: Heat broth in pan to simmer.

In a medium bowl, combine corn starch and sour cream and add to broth slowly, stirring until mixture reaches desired thickness (you may not need all of it). Add egg and dill, stirring well. Season with salt and pepper.

Return meat to pan and heat through. Serve over homemade or store-bought dumplings.

Serves nine to 12.

Nutrition values per serving: 400 calories, 17 g fat (8 g saturated), 10 g carbohydrates, 0 fiber, 47 g protein, 170 mg cholesterol, 290 mg sodium.