Sauerbraten(Germany) - cooking recipe

Ingredients

1 c. vinegar
1 1/2 c. water
1/2 c. onion, chopped
2 bay leaves, broken up
1 Tbsp. paprika
2 cloves
1/2 tsp. thyme
3 lb. top round beef, sliced about 1/2-inch thick (use other cuts of meat if top round isn't available)
1/2 c. flour
1/4 c. carrots, sliced
oil
1/4 c. fresh parsnip, chopped
1/4 c. celery, chopped
1/2 c. dry red wine
salt

Preparation

Combine vinegar, 1 cup water, 1/4 cup onion, bay leaves, paprika, cloves and thyme in saucepan.
Heat, do not boil.
Have meat in a shallow baking dish.
Pour vinegar mix over meat to cover.
Cover dish and store in refrigerator for at least 4 days, turning twice a day.
Remove meat and drain.
Save the marinade. Coat meat with flour and sear in hot oil.
Add the carrots, parsnips, celery and remaining onions.
Cook for 5 minutes, stirring constantly.
Pour marinade over meat.
Cover and simmer for 3 hours.
Remove meat and keep hot.