Sauerbraten

Ingredients

3 1/2 bottom round
475 ml wine vinegar
475 ml water
4 gr salt
3 gr parsley
3 gr pepper
26 gr sugar
1 slice onion
1 bay leaf
45 gr butter
16 gr flour
30 ml water
240 ml beef stock
6 gingersnaps

Instructions

Heat 2 cups water, and vinegar together until hot. Place meat in crock covered with vinegar and water. [Do NOT use a metal pot!] Add salt, parsley, pepper, sugar, and onion. Cover and refrigerate for 3 days, turning daily. Drain marinade and reserve. Lightly flour meat. Brown well in butter in kettle. Add onion slices and 3 cups marinade. Cover and simmer until tender. Remove meat to a hot serving dish and keep warm. Skim fat off liquid. Mix flour and water and stir into pan. Add stock,