Sauerbraten - cooking recipe

Ingredients

1 1/2 to 2 lb. beef (no fat meat, London broil)
2 tsp. pickling spices
2 bay leaves
1 big onion, cut
3 c. wine (red)
1 c. half vinegar and water
1/2 c. heavy cream
salt and flour for gravy

Preparation

Marinate the meat for at least 4 to 6 days.
Make marinade with all spices and liquid except cream.
Brown the meat and bake it in the stove for 2 hours.
Strain the gravy.
Bind it with flour and heavy cream.
It may need more water during cooking.