1/2 c. dry red wine
1/2 c. red wine vinegar
2 c. cold water
1 med. onion, peeled and thinly sliced
5 black peppercorns
2 bay leaves
4 lbs. boneless beef roast, trimmed of fat
3 tbsp. butter
1/2 c. finely chopped onion
1/2 c. finely chopped carrots
1/4 c. finely chopped celery
2 tbsp. flour
1/2 c. water
1/2 c. sour cream

In 2-3 quart saucepan combine wine, vinegar, water, sliced onion, peppercorns and bay leaves. Bring to a boil over high heat. Remove from heat and let cool to room temperature.

Place the beef in a glass bowl and pour the marinade over. The marinade should come at least halfway up the sides of the meat; if necessary, add more wine. Turn the meat to moisten all sides. Cover the bowl and refrigerate for 2-3 days, turning the meat over at least twice a day.

Remove meat from marinade and pat dry. Strain marinade and reserve liquid. In heavy Dutch oven brown meat in butter. Remove meat to a platter. Add chopped onion, carrots and celery to the butter and cook over moderate heat until a soft and lightly brown color. Sprinkle 2 tablespoons flour over the vegetables and cook, stirring constantly, for 2-3 minutes longer or until the flour begins to color.

Pour in 2 cups of the reserved marinade and 1/2 cup water and bring to a boil over high heat. Return the meat to the casserole. Cover tightly and simmer over low heat for 2 hours, or until the meat is done. Transfer to a platter and keep warm.

Combine liquid and sour cream and heat over low heat. If thicker gravy is desired, add more flour which has been dissolved in water. Strain the sauce through a sieve or food mill forcing as much of the vegetables through as possible.

To serve, carve the meat into 1/4-inch thick slices and arrange on heated platter. Moisten the slices with a few tablespoons of the sauce and serve the remaining sauce separately.

NOTE: The sauerbraten can also be cooked in the oven. Bring the casserole to a boil over high heat and cover tightly. Cook in 350 degree oven for 2 hours.