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Sauerbraten (sweet sour beef)

Yield: 6 Servings

Ingredients:

• 3 1/2 lb Bottom Round
• 2 c Wine Vinegar (heated)
• 2 c Water
• 1 1/2 ts Salt
• 2 tb Parsley
• 1 ts Pepper
• 2 tb Sugar
• 1 Onion sliced
• 1 Bay Leaf
• 3 tb Butter
• 2 tb Flour
• 2 tb Cold water
• 1 c 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

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