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
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,