Sauerbraten - cooking recipe

Ingredients

1 1/2 c. vinegar
1/2 tsp. peppercorns
2 Tbsp. sugar
2 tsp. salt
12 whole cloves
1/2 c. red wine
1 c. water
4 bay leaves
3 sliced onions
1 tsp. mustard seed
4 lb. rump roast (cheap)
1 1/2 tsp. salt
dash of pepper
1/4 c. fat (oil)
1 sliced onion
1/2 tsp. mustard seed
6 whole cloves
1/2 tsp. peppercorns
2 c. sour cream (may use half of a 3 oz. pkg. cream cheese, beaten smooth with 1/3 cup milk instead)
1/3 c. gingersnap crumbs
2 Tbsp. flour
salt and pepper

Preparation

Two to four days before serving:
In a large bowl, make marinade.
Combine the first 10 ingredients.
Put meat in marinade and place in refrigerator, covered, 2 to 4 days, turning meat each day.