|Beef round||3 1⁄2 Pound (or rump)|
|Onions||2 Medium, sliced|
|Carrot||1 Small, minced|
|Stalk celery||1 , chopped|
|Red wine vinegar||1 1⁄2 Cup (24 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Rub meat with 1 teaspoon salt and 1/2 teaspoon pepper; place in deep earthenware crock or ovenware glass bowl; add spices and vegetables.
Heat vinegar and water to boiling, pour hot over the meat.
Cover bowl; refrigerate.
Let marinate at least 48 hours, turning meat twice a day.
When ready to cook, remove meat from marinade and dry with paper towels.
Melt butter in Dutch oven and brown meat all over.
Strain marinade and pour over meat.
Cover tightly; simmer slowly 2 1/2 to 3 hours or till fork tender.
Remove to warmed platter, slice, and keep warm.
Gingersnap Gravy: For 2 cups gravy, melt 2 tablespoons sugar in a skillet, stirring till brown.
Gradually stir in 1 1/2 cups hot marinade and 1/2 cup water.
Add 2/3 cup gingersnap crumbs (about 8 gingersnaps); cook and stir till mixture thickens. (If you like, add 1/2 cup dairy sour cream.)
Salt gravy to taste; ladle some over Sauerbraten and pass remainder.