Quick Sauerbraten - cooking recipe

Ingredients

4 lbs beef rolled rump roast
1 (7/8 ounce) package instant meat marinade
2/3 cup white vinegar
1 medium onion, slice
2 bay leaves
1 teaspoon pickling spices
1/4 teaspoon pepper
2 tablespoons shortening
2 tablespoons flour
1/3 cup gingersnap cookie, crushed
1 teaspoon sugar

Preparation

Place meat in deep skillet or Dutch oven.
Mix marinade and vinegar; pour over meat.
With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally.
Add onion, bay leaves, pickling spices and pepper.
Cover tightly; simmer on top of range or in 325 degrees oven 3 hours.
Remove meat.
Strain drippings and discard spices.
Measure drippings and add water to measure 2 1/2 cups liquid.
Melt shortening in skillet.
Blend in flour.
Cook over low heat , stirring until mixture is smooth and bubbly.
Remove from heat.
Gradually stir in liquid.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Add, meat; cover and simmer 30 minutes or until tender , turning meat once.
Place meat on warm platter; keep warm while preparing Gingersnap Gravy.
Gingersnap Gravy:
Stir 1/3 cup crushed gingersnaps and 1 tsp sugar into gravy in pan.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve gravy with meat.