|Sirloin tip roast||3 Pound|
|Water||1 1⁄2 Cup (24 tbs)|
|Red cooking wine||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Lemon||1⁄2 , sliced|
|Mixed pickling spices||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Light brown sugar||2 Teaspoon|
|Gingersnaps||10 , crushed|
Mix together wine, vinegar, water, onion, lemon, pickling spice, salt and sugar.
Place meat in a deep bowl and pour the liquid mixture over the meat.
Cover and refrigerate for 48 hours, turning the meat twice a day.
Remove meat from the refrigerator 1 hour before cooking.
Drain the meat and reserve the liquid.
Pat the meat dry with paper towels and rub it lightly with flour.
PREHEAT the large browning dish for 4 1/2 to 5 MINUTES.
Add oil and meat.
MICROWAVE 1 MINUTE on each side.
Place meat in a 2-2 1/2 quart covered casserole.
PROGRAM TO MICROWAVE for 30 MINUTES on '5'.
Turn meat over, add 1 cup strained marinade.
MICROWAVE for 20 MINUTES on '5' or until tender.
In a small bowl, microwave butter until melted.
Stir in flour and brown sugar to make a smooth paste.
Add 1 cup strained marinade, stirring constantly.
MICROWAVE 2 to 2 1/2 MINUTES on HIGH, stirring twice.
Remove meat to a warm platter.
Stir the sauce into the liquid in the casserole.
MICROWAVE on HIGH for 3 MINUTES, stir once.
Add crushed gingersnaps, stir until smooth.
Serve with thinly sliced meat.