Sauerbraten - cooking recipe

Ingredients

1/2 water
1/2 vinegar
salt
mixed spice
1 onion
2 to 3 lb. piece good rump roast (no other piece)

Preparation

Combine first 5 ingredients.
Soak the rump roast meat in mixture for 48 to 72 hours.
Brown both sides of rump roast in a little fat; take out and brown butter and flour.
Fill your roasting pan with about 2 cups of the vinegar juice and stew the meat in it slowly for about an hour or so. Before serving, thicken gravy with a teaspoon of flour and 1/4 cup cream.