1 pound boneless sirloin steak (1-inch thick) 2 cans (10 1/2 ounce size) condensed onion soup 1/4 cup red wine vinegar 1/8 teaspoon ground ginger 6 whole cloves 1 dash ground allspice 3 medium potatoes, cooked, mashed and chilled 1 egg, slightly beaten 1 teaspoon dried dill weed, crushed 1/2 teaspoon salt 1/2 cup flour 30 ounces water 2 tablespoons cornstarch 1/2 cup sour cream
Freeze meat for one hour, then slice meat into thin strips. Freezing makes slicing easier.
To make marinade, in bowl, blend 1 can soup, vinegar, allspice and cloves. Add meat. Marinate in refrigerator 8 hours or more, stir occasionally.
Meanwhile, to make dumplings, combine potatoes, egg, dill, salt and flour.
On lightly floured board, shape into 1 1/2-inch balls.
In large saucepan, combine remaining soup, water, cornstarch, marinade and meat. Bring to boil, stirring until thickened. Drop dumplings into simmering soup. Cover; simmer for 10 minutes, stirring occasionally.
Gradually blend about 1 cup hot soup into sour cream. Slowly stir sour cream mixture into soup.