Sauerbraten (Sweet Sour Beef)

Directions

Heat 2 cups water, and vinegar together until hot.

Place meat in crock covered with vinegar and water.

[Do NOT use a metal pot!]

Add salt, parsley, pepper, sugar, and onion.

Cover and refrigerate for 3 days, turning daily.

Drain marinade and reserve. Lightly flour meat.

Brown well in butter in kettle.

Add onion slices and 3 cups marinade.

Cover and simmer until tender.

Remove meat to a hot serving dish and keep warm.

Skim fat off liquid.

Mix flour and water and stir into pan. Add stock, and serve with gingersnap cookies.