|Water||2 1⁄2 Cup (40 tbs)|
|Wine vinegar||1 Cup (16 tbs)|
|Brown sugar||1 Tablespoon|
|Onions||2 Medium, thinly sliced|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Beef blade steak||3 Pound, cut 1 1/2 inches thick (1 steak)|
|Drippings/Cooking fat||2 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Crumbled gingersnaps||2⁄3 Cup (10.67 tbs)|
Combine 2 1/2 cups water, vinegar, 1 tablespoon brown sugar, salt, cloves, peppercorns and bay leaves in saucepan; bring to boil.
Pour over sliced onions in bowl; cool.
Stir in oil.
Pour marinade over steak; refrigerate 8 to 10 hours or overnight, turning at least once.
Remove steak from marinade to absorbent paper; pat dry.
Heat drippings to 350Â° in electric frying pan.
Pour off drippings.
Strain marinade; add 1 cup to steak, reserving remainder.
Cover; cook 2 hours or until steak is tender.
Remove steak to hot platter and pour off liquid.
Add 1 1/2 cups reserved marinade, 3/4 cup water, raisins and 1 tablespoon brown sugar to frying pan.
Bring to boil.
Add crumbled gingersnaps; stir to thicken.
Serve gravy with steak.