2 1/2 lbs. semi-boned chuck steak
3/4 t. ground ginger
1/8 t. ground cloves
1 T. vegetable oil
1/8 t. allspice
3/4 C. water
3/4 t. ground pepper
1/2 C. vinegar
1 bay leaf
1 t. salt
1 T. flour
3 T. light brown sugar
Brown meat in the oil in heavy skillet. Combine water, vinegar, salt, sugar,
spices and bay leaf; pour over meat. Bring to boil, cover and simmer, 2 hours or
until tender turning once or twice.
Remove meat to serving platter. Skim off fat and, if
necessary, add a littler water to drippings to make enough gravy.
Thicken with the flour mixed with a little cold water. Simmer
a few minutes and then pour over meat.
Serve with noodles.