Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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