Sauerbraten No.3

Ingredients
2 pounds Lean beef roast
6 Black peppercorns -- whole
2 cups Cider vinegar
2 tablespoons Salt
2 cups Water
2 tablespoons Sugar
2 md Onions -- peeled sliced thin
1/4 cup Flour -- for dredging
1 Lemon -- sliced thin
6 tablespoons Flour
10 Whole cloves
2 tablespoons Cooking oil
4 Bay leaves
6 Gingersnaps

Procedures
Place the meat in a deep bowl.Pour over it the vinegar and water.Add onions,lemon,cloves,bay leaves,peppercorns,salt and sugar.Cover and place in refrigerator for a minimum of two days,no longer than four.The longer it soaks,the stronger the taste.Turn meat at least once a day..
When ready to cook,remove meat from liquid and dust lightly with flour,using up to 1/4 cup.Heat oil in large pot or dutch oven.Brown meat on all sides.Strain marinade,removing and discarding solids,keeping only clear liquid.Add 1 cup marinade liquid to meat in pan,reserving remainder.Cover tightly and cook slowly,over low heat,for about 3 hours,until meat is fork tender.Add more marinade if necessary,to keep 1/2" of liquid in pan..
When meat is done,remove from the pan.Crush the gingersnaps and combine with the 6 tbs.flour.Blend with 2 cups reserved marinade liquid,then stir into liquid in pan and bring to boil.Cook,stirring until thickened.Serve hot,with meat.Meat is also good cold,sliced.Makes 4 to 6 servings..