Sauerbraten - cooking recipe

Ingredients

4 c. wine vinegar
1 c. water
1/2 lemon, sliced
6 peppercorns
2 bay leaves
4 cloves garlic
1 onion, sliced
6 lb. bottom round beef roast
2 onions, chopped
1/4 c. margarine
1/4 c. salad oil
salt and pepper
1 carrot, finely chopped
2 Tbsp. tomato puree or catsup
generous dash of paprika
gingersnaps
1 tsp. sugar

Preparation

Boil wine vinegar, water, lemon, peppercorns and bay leaves together for 5 minutes.
Rub beef with salt and pepper.
Cut garlic into slivers and insert into meat.
Place meat in nonmetallic container and cover with hot marinade and sliced onion. Refrigerate.
Turn meat daily, 4 to 5 days.