Aunt Helen'S Sauerbraten - cooking recipe

Ingredients

diamond cut top round (no bone)
1 qt. vinegar
1 qt. water
1/2 box whole pickle spices
1 large onion, diced
1/2 bottle ketchup
2 tsp. mustard
3 to 4 tsp. brown sugar
1/2 box gingersnaps and water to mush
flour

Preparation

Marinate meat in vinegar, water, pickle spices and onion for 2 days, turning meat frequently.
Drain meat.
Brown all sides. Strain vinegar water.
Simmer meat in strained vinegar water until almost done.
Remove meat; carve in thin slices.
Mix ketchup, mustard, brown sugar and gingersnaps with vinegar water and flour to make gravy.
Put meat back in gravy.
Heat and serve over noodles or whatever.