2 lb. beef (top, bottom or eye of round)
2 c. water
2 c. vinegar
1 onion, sliced
1 bay leaf
5 peppercorns
Rind of 1/2 lemon
3 whole cloves
1 tsp. sugar
1 garlic clove
All-purpose flour
Salt and pepper
1 tbsp. fat
1 onion, sliced
1 lg. carrot, sliced
3/4 c. canned tomatoes
1 c. strained marinade and water

Put meat in large bowl. Bring to boil water, vinegar and next 7 ingredients. Cool and pour over meat. Cover and put in refrigerator, turning meat once a day. Keep at least 3-4 days.

Remove meat from marinade; strain marinade and reserve. Rub meat with flour mixed with salt and pepper. Brown on all sides in hot fat, being sure not to pierce meat.

Put meat on rack; add sliced onions, carrot and tomatoes, strained marinade and water. Cover and simmer for 1 hour or until meat is tender, turning meat once or twice. Remove meat and thicken liquid with flour mixed with a little cold water. Simmer for a few minutes.

Adjust seasoning if necessary. A little white wine or sour cream can be added to gravy. Serve with spaetzle, noodles or boiled potatoes.