Sauerbraten

Directions

1. Combine first 9 ingredients; place meat in large, deep bowl; pour vinegar mixture over.
2. Refrigerate 36 to 48 hours, turning meat once or twice each day.
3. Remove meat; pat dry; rub lightly with a little flour; brown well on all sides in 2 tablespoons fat and 1 tablespoon butter or margarine.
4. Strain vinegar mixture; add 2 cups to meat; cover, simmer 3 hours.
5. Melt remaining butter or margarine; blend in flour and 1 tablespoon sugar; stir until rich brown.
6. Add remaining strained vinegar mixture.
7. Add to simmering meat mixture; simmer 1 hour longer or until meat is tender.
8. Remove meat.
9. Stir crushed gingersnaps into gravy; stir until thickened.