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Sauerbraten Sweet Sour Beef

3 1/2 Lb Bottom Round
2 C Wine Vinegar (heated)
2 C Water
1 1/2 tsp Salt
2 Tbsp Parsley
1 tsp Pepper
2 Tbsp Sugar
1 Onion, sliced
1 Bay Leaf
3 Tbsp Butter
2 Tbsp Flour
2 Tb Cold water
1 C 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,