Saurbraten - cooking recipe

Ingredients

rump roast
water
whole cloves
1 onion, sliced
1/2 c. raisins
1 Tbsp. brown sugar
butter
red wine vinegar
peppercorns
bay leaf
allspice
1/2 c. sliced almonds
2 Tbsp. flour
gingersnaps

Preparation

Cover the rump roast with the vinegar and let stand overnight. In the morning, take half the vinegar and as much water.
Add a few peppercorns, cloves, bay leaf, onion, a little allspice, raisins and almonds.
Let beef stew in this liquid until tender.
Take out beef and slice.
Brown the flour in a piece of butter.
Add to liquid and stir until smooth.
Thicken with 2 to 3 gingersnaps stirring to a smooth paste.
Add hot water, if necessary.
Put the sliced meat in with the liquid and simmer slowly until ready to serve.