Sauerbraten(Germany)

• 1 c. vinegar
• 1 1/2 c. water
• 1/2 c. onion, chopped
• 2 bay leaves, broken up
• 1 Tbsp. paprika
• 2 cloves
• 1/2 tsp. thyme
• 3 lb. top round beef, sliced about 1/2-inch thick (use other cuts of meat if top round isn't available)
• 1/2 c. flour
• 1/4 c. carrots, sliced
• oil
• 1/4 c. fresh parsnip, chopped
• 1/4 c. celery, chopped
• 1/2 c. dry red wine
• salt

1. Combine vinegar, 1 cup water, 1/4 cup onion, bay leaves, paprika, cloves and thyme in saucepan.
2. Heat, do not boil.
3. Have meat in a shallow baking dish.
4. Pour vinegar mix over meat to cover.
5. Cover dish and store in refrigerator for at least 4 days, turning twice a day.
6. Remove meat and drain.
7. Save the marinade. Coat meat with flour and sear in hot oil.
8. Add the carrots, parsnips, celery and remaining onions.
9. Cook for 5 minutes, stirring constantly.
10. Pour marinade over meat.
11. Cover and simmer for 3 hours.
12. Remove meat and keep hot.

vinegar, water, onion, bay leaves, paprika, cloves, thyme, beef, flour, carrots, oil, fresh parsnip, celery, red wine, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=654136 (may not work)