German Sauerbraten Soup with Dumplings

1 pound boneless sirloin steak (1-inch thick)
2 (10 1/2 ounce) cans condensed onion soup
1/4 cup red wine vinegar
1/8 teaspoon ground ginger
6 whole cloves
1 generous 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
3 soup cans 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 14 (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.

Yields about 8 cups.