Categories: Beef, German 
      Yield: 6 servings 
  
  3 1/2 lb Bottom Round                        1    Onion, sliced 
      2 c  Wine Vinegar (heated)               1    Bay Leaf 
      2 c  Water                               3 tb Butter 
  1 1/2 ts Salt                                2 tb Flour 
      2 tb Parsley                             2 tb Cold water 
      1 ts Pepper                              1 c  Beef Stock 
      2 tb Sugar                               6    Gingersnaps 
  
  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,