Old German Sauerbraten - cooking recipe

Ingredients

4 lb. beef pot roast
2 c. vinegar
2 c. water
1 small can pickling spices
1 medium onion, sliced
1 box old fashioned ginger snaps

Preparation

Combine vinegar, water, onion and seasonings; bring to boil. Place meat in large bowl; pour hot mixture over meat.
Cover bowl and marinate for 2 to 4 days (depending on the sourness desired). Put in refrigerator, turning several times.
Remove meat; strain and save sauce.
Rub well with seasoned flour; brown on all sides in shortening.
Add marinade liquid to depth of 1/2-inch.
Bring to boiling point; reduce heat and simmer 2 to 3 hours.
Take all leftover liquid, restrain and take 1 cup or more crushed ginger snaps and add to liquid.
Stir until thickened.
You may need to add more water.
Should make about 2 cups of gravy.
Serve with mashed potatoes, red cabbage and biscuits.
You can add biscuit mix into gravy to make dumplings.