Sauerbraten - cooking recipe

Ingredients

2 lb. beef (pot roast) or venison
1 c. vinegar
1 c. water
1 c. onions, sliced
8 whole cloves
1 1/2 tsp. salt
1 Tbsp. sugar
3 Tbsp. cooking oil
2 bay leaves
6 gingersnaps

Preparation

Cover meat with vinegar, water, onions, bay leaf, cloves, salt, pepper and sugar.
Let stand 24 hours in refrigerator. Remove and wipe dry.
Brown meat in hot oil.
Place on rack in pressure cooker.
Strain vinegar mixture and add 1 1/2 cups to meat.
Cook at 10 pounds pressure for 45 to 60 minutes.
Cool and thicken gravy with crumbled gingersnaps.