Shortcut Sauerbraten - cooking recipe

Ingredients

2 1/2 lb. boneless chuck roast
1 1/2 c. water
1/2 c. cider vinegar
3 Tbsp. salad oil
1 envelope au jus gravy mix
3/4 c. crushed gingersnaps (7 to 9 cookies)

Preparation

Cut roast into 1 1/2 to 2-inch thick strips.
Brown meat.
In small bowl, combine gravy, water and vinegar.
Pour over meat. Cover and simmer for 1 hour; cook evenly.
Remove meat; set aside. Add gingersnaps.
Cook until it thickens, stirring.
Do not dissolve; strain gravy, then add meat.
Serve over noodles. Serves 6.