3 lbs. 2 inch thick round steak
1 tbsp. salt
1/2 tsp. pepper
2 onions, sliced
1 carrot, sliced
1 stalk celery, sliced
4 cloves
4 peppercorns
Gingersnaps (optional)
1/2 tsp. ginger
1/2 tsp. cinnamon
1 pt. red wine vinegar
2 bay leaves
2 tbsp. beef fat or oil
6 tbsp. butter
5 tbsp. flour
1 tbsp. sugar

Wipe meat with damp cloth and season with salt and pepper. Place in glass or enamel bowl with salt, pepper, onions, carrot, celery, cloves, peppercorns, red wine vinegar, bay leaves, ginger, cinnamon, and enough water to cover the meat.

Cover and place in the refrigerator for 4 days. On the fifth day, drain meat reserving liquid. Saute meat in 2 tablespoons fat and 1 tablespoon butter until all sides are seared. Add marinade and bring to a boil.

Lower heat and simmer 3 hours. Melt 5 tablespoons butter in a pan. Blend in flour and sugar and let brown. Add to simmering meat mixture. Cover and continue cooking until meat is tender--about one more hour. Remove meat to serving platter. Stir gingersnaps into the pot juices and cook until thickened. Pour this gravy over the meat and serve.