1 to 2 lbs. chuck or round roast

MARINADE:

10 tbsp. cider vinegar
1 tbsp. lemon juice
2 bay leaves
2 cloves
2 c. water (cover meat)
1 onion

White wine 2 bouillon cubes Sour cream Tomato sauce

Marinate meat in vinegar mixture for 2 days in the refrigerator. Turn several times a day. Insert cloves into onion. Then, dry meat well. Heat 2 tablespoons oil in a pan and add meat. Fry until very brown on one side, turn and add 1 sliced onion. Brown together until onion is yellow. Add 1 cup hot water. Lower heat and simmer 30 minutes. Add more water if necessary. Add 1 tablespoon tomato sauce (or paste) and 1 teaspoon salt. Cook another 1 to 2 hours until meat is tender. Remove meat. For gravy: 1 tbsp. lemon juice 2 tbsp. white wine 1 tbsp. flour 2 bouillon cubes

Add to meat drippings, adjust water if necessary, add meat and cook another 20 minutes or so. Add 1 to 2 tablespoon sour cream.