3 lb. round steak, 2 1/2 to 3 inches thick
1 tbsp. salt
1/2 tsp. pepper
2 onions, sliced
1 carrot, sliced
1 stalk celery, chopped
4 cloves
4 peppercorns
1/2 c. red wine vinegar
2 bay leaves
3 1/2 c. water
2 tbsp. fat
4 tbsp. butter
3 tbsp. flour
1 tbsp. sugar
5 ginger snaps, crushed

Wipe steak with a damp cloth; sprinkle with salt and pepper. Place in earthenware, glass or enamel bowl. Add onions, carrot, celery, cloves, peppercorns, vinegar, bay leaves and water. Cover and refrigerate for 4 days, turning occasionally. Drain meat and dry with paper towels. Strain and reserve the marinade. In heavy casserole, heat the fat and 1 tablespoon butter. Add steak and cook until well browned, using high heat. Add marinade; bring to a boil. Cover and cook over low heat at just the simmering point 3 hours.

For gravy, melt remaining butter in small skillet, stir in flour and sugar, and cook, stirring, until gravy becomes a good, dark color. Add to simmering meat liquid; cover and continue to simmer for 1 hour longer. Remove meat to warm serving platter; add ginger snap crumbs to gravy. Cook, stirring until smooth and thickened. Serve with meat. 8 servings.