Rump roast of beef, 2 1/2 lbs.
2 tbsp. vinegar
1 can beer
2 cans undiluted onion soup
1 tsp. sugar
1/4 c. tomato sauce
1 tsp. celery flakes
1 tsp. parsley
1/2 bay leaf
1/4 tsp. thyme
Fresh parsley

Slice beef thin (1/2 inch) and pound thinner. Shake in bag of seasoned flour. Brown in butter and drain on paper towel. Add vinegar, beer, onion soup, sugar, tomato sauce, celery flakes, parsley, bay leaf and thyme to skillet. Bring to boil then simmer two minutes. Put meat in casserole dish and cover with sauce. Cover tightly and bake 2 hours at 350 degrees. Sprinkle with fresh parsley.