Sauerbraten - cooking recipe

Ingredients

3 c. water
1 c. cider vinegar
2 large onions, sliced
1 lemon
1/3 c. sugar
2 tsp. salt
8 peppercorns
4 whole cloves
2 bay leaves
1 (4 lb.) beef bottom round pot roast
1/4 c. margarine
1/4 c. unsifted flour
1/3 c. cold water
1/2 c. crushed gingersnaps

Preparation

In large bowl, combine 3 cups water, vinegar, onions, lemon, sugar, salt, peppercorns, cloves and bay leaves.
Add pot roast, turning to coat with marinade.
Refrigerate for minimum of 4 hours. Remove meat, dry well with paper towels.
Discard lemon, reserve marinade.
Coat meat with 2 tablespoons of flour.
In Dutch oven, over medium heat, brown meat well in margarine.
Add marinade, cover and let simmer 2 to 3 hours.
Remove meat to warm platter, press liquid through coarse sieve and skim off fat.
Measure 4 cups liquid, adding water if necessary.
Return liquid to Dutch oven. Mix remaining 2 tablespoons flour and 1/3 cup water.
Stir into strained liquid; bring to a boil, stirring constantly.
Reduce heat, add gingersnaps and simmer 3 minutes.
Serve meat thinly sliced with gravy.
Makes 10 servings.