---------- Recipe via Meal-Master (tm) v8.01
       Title: Sauerbraten Mit Ingwer Kuchen Sosse (Saurebraten&gingersanps)
  Categories: German, Cookies, Beef
       Yield: 10 servings
       4 lb Rump Roast; Beef, Boneless        1/2 c  Cider Vinegar
       2 ea Onions; Thinly Sliced             1/4 c  Vegetable Oil
       8 ea Peppercorns                       1/2 ts Salt
       4 ea Cloves; Whole                       2 c  Water; boiling
       1 ea Bay Leaf                           10 ea Gingersnaps
       1 c  White Vinegar; Mild               1/2 c  Sour Cream
       1 c  Water                               1 tb Unbleached Flour
   Place the beef roast in a deep ceramic or glass bowl.  Add onions,
   peppercorns, cloves, and bay leaf.  Pour white vinegar and cider vinegar
   over the meat; chill, covered, for 4 days.  Turn meat twice each day.
   Remove the meat from the marinade, dry it well with paper towels, and
   strain the marinade into a bowl.  Reserve onions and 1 cup marinade.  In a
   Dutch oven brown the meat on all sides in hot vegetable oil.  Sprinkle
   meat with salt.  Pour boiling water around the meat. sprinkle in crushed
   gingersnaps, and simmer covered for 1 1/2 hours.  Turn often.  Add 1 cup
   of reserved marinade and cook meat 2 hours or more, until tender.  Remove
   the meat and keep it warm.  Strain the cooking juices into a large
   saucepan.  In a small bowl mix sour cream with flour.  Stir it into the
   cooking juices and cook, stirring, until sauce is thickened and smooth.
   Slice meat in 1/4 inch slices; add to hot gravy.  Arrange meat on a heated
   plater and pour extra sauce over it.