4 lb. beef (bottom round is good)
2 c. vinegar
2 c. water
1/2 c. brown sugar
1/2 sm. bottle ketchup
1/2 sm. bottle chili sauce
3 tsp. salt

Sear beef, then add rest of ingredients. Cook meat slowly. When tender, take out and cool. Make thin paste of cornstarch and water. Add to gravy, should not be too thick. After meat has cooled, slice and put into gravy whish has been strained. Make at least a day ahead and serve over egg noodles.