1 lg. onion, cut up
1 sm. green pepper, cut up
1-2 stalks celery, sliced
1-2 carrots, cut up
2 cloves garlic, chopped
Salt & pepper to taste
1 tbsp. dried parsley
3 tbsp. ketchup or tomato paste
1 c. liquid (white wine, cider or tomato sauce)
1 tsp. oregano

MARINADE:

1/2 c. vinegar
2 cloves garlic, minced
2 tbsp. salt
Cold water to cover

Defrost meat overnight in marinade. Brown in oil with vegetables in hot skillet. Then add other ingredients and simmer slowly for about 2-2 1/2 hours.