Sauerbraten

• 4 lb. round steak
• 1 Tbsp. salt
• 2 onions, sliced
• 1 carrot, sliced
• 1/2 c. chopped celery
• 4 cloves
• 4 whole black peppers
• 2 c. wine vinegar
• 2 bay leaves
• 1/3 c. melted butter
• 1/3 c. flour
• 1 Tbsp. sugar
• 8 gingersnaps, crumbled

1. Place meat in a bowl.
2. Combine salt, onions, celery, cloves, whole black peppers, wine vinegar and bay leaves.
3. Pour over meat; cover and refrigerate for 2 or 3 days, turning meat occasionally. Place meat into large pot; drain marinade over meat.
4. Cover tightly and simmer over low heat until tender.
5. In a saucepan blend the butter, flour, sugar, some of the liquid from the meat and crumbled gingersnaps.
6. Stir into the meat, cooking until thickened.
7. Pour into a hot serving dish. Serve with potato dumplings.

salt, onions, carrot, celery, cloves, black peppers, wine vinegar, bay leaves, butter, flour, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053777 (may not work)