Ingredients
- 6 gingersnaps
- 3 1/2 bottom round
- 1 bay leaf
- 2 c wine vinegar
- 2 c water
- 1 c beef stock
- 3 tb butter
- 2 tb water (cold)
- 2 tb sugar
- 2 tb flour
- 1 1/2 ts salt
- 2 tb parsley
- 1 ts pepper
- 1 slice onion
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,
