| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | German | Beef, German | 6 | Servings |
INGREDIENTS
| 3 1/2 | lb | Bottom Round |
| 2 | c | Wine Vinegar (heated) |
| 2 | c | Water |
| 1 1/2 | ts | Salt |
| 2 | tb | Parsley |
| 1 | ts | Pepper |
| 2 | tb | Sugar |
| 1 | Onion, sliced | |
| 1 | Bay Leaf | |
| 3 | tb | Butter |
| 2 | tb | Flour |
| 2 | tb | Cold water |
| 1 | c | Beef Stock |
| 6 | Gingersnaps |
INSTRUCTIONS
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, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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