Quick Sauerbraten

• 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

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

beef, instant meat marinade, white vinegar, onion, bay leaves, pickling spices, pepper, shortening, flour, cookie, sugar

Taken from www.food.com/recipe/quick-sauerbraten-318806 (may not work)