Recipe - Sauerbraten (Sweet Sour Beef)

3 One half pound Bottom Round
2 cup Wine Vinegar (heated)
2 cup Water
1 One half teaspoon Salt
2 tablespoon Parsley
1 teaspoon Pepper
2 tablespoon Sugar
1 Onion, cut or sliced up
1 Bay Leaf
3 tablespoon Butter
2 tablespoon Flour
2 tablespoon Cold water
1 cup Beef Stock
6 Gingersnaps

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,

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini