Sauerbraten - cooking recipe

Ingredients

4 lb. bottom round beef
1 c. vinegar or 1 c. dry white wine
2 c. water
2 bay leaves
1 tsp. mixed spices
2 Tbsp. flour
2 tsp. salt
pepper
2 large onions
browned flour
2 carrots, cut up

Preparation

Put meat, wine, water, bay leaves and spices into a glass bowl and cover.
Let stand in refrigerator for 2 or 3 days.
Baste frequently and turn over once a day.
Then drain meat.
Saving liquid, sprinkle with flour, salt and pepper.
Brown in hot fat on all sides; add marinade, onions and carrots.
Cover.
Cook slowly for 2 1/2 hours or until tender.