Sauerbraten - cooking recipe

Ingredients

2 c. wine vinegar
2 c. water
1 tsp. salt
1/4 tsp. black pepper
3 Tbsp. chopped instant onion (dry)
2 tsp. celery flakes
2 tsp. pickling spice
5 to 6 lb. roast chuck
1/2 c. sugar
12 to 18 dark, old fashioned gingersnaps

Preparation

Combine vinegar, water, salt, pepper, onion, celery flakes and pickling spice to make marinade.
Place meat in this mixture, making sure it is covered with liquid.
Cover and let stand 2 hours.
Add sugar.
Place over heat and simmer, covered, 2 hours or until tender.
Remove meat to platter.
Strain liquid to remove spices.
Return to cooking pan.
Stir in enough gingersnap crumbs to thicken gravy.
Simmer 20 minutes.
Serves 6 to 8. Serve with Potato Balls.