2 lbs. chuck, cut in lg. pieces
1 med. onion, chopped
2 tbsp. butter
2 tsp. salt
1/2 c. vinegar
2 c. water
5 bay leaves
12 whole cloves
3/4 c. broken Ginger snaps

Brown meat and onion in butter. Add salt, vinegar, water, bay leaves and cloves. Cover and simmer about 2 hours until tender. Add Ginger snaps and bring to a boil. Add a little more water if necessary to make gravy of right consistency. Makes 4-5 servings.

May refrigerate at this point for a few days. Then skim off the hardened fat on top before heating and adding the Ginger snaps. Have found this method to be best. It improves the flavor.