Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

3 1/2 lb bottom round
2 c wine vinegar (heated)
2 c water
1 1/2 t salt
2 T parsley
1 t pepper
2 T sugar
1 onion,sliced
1 bay leaf
3 T butter
2 T flour
2 T 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,

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