4 lb. shoulder beef roast
2/3 c. vinegar
2 c. water
1 can tomatoes
8 gingersnaps, crushed
Salt end pepper
1 tbsp. whole mixed spices
1 green pepper, cut fine
1 lg. onion, quartered
1/2 c. brown sugar
1/2 bottle ketchup

Brown meat. Combine all ingredients and cook for at least 2 hours or until meat is done. Drain juice and cooked vegetables reserving juice. Thicken juice to consistency of gravy. You may need to add additional brown sugar to taste if juice is too sour. Serve on wide noodles.