3 lb. round steak
1 tbsp. salt
1/2 tsp. pepper
2 onions, sliced
4 carrots, chopped
1 stalk celery, chopped
4 cloves
4 peppercorns
1 pt. red wine vinegar
2 bay leaves
2 tbsp. suet
6 tbsp. butter, divided
5 tbsp. flour
1 tbsp. sugar
8-10 gingersnaps, crushed
Potato or bread dumplings

Wipe steak with damp paper towels. Season with salt and pepper. Place in earthen, glass or enamelware bowl. Combine onions, carrots, celery, cloves, peppercorns, vinegar and bay leaves and 2 1/2 pints water (or enough to cover meat). Cover and put in refrigerator for 4 days.

On fifth day, remove from refrigerator, drain meat, reserving marinade and discarding vegetables. Saute meat in suet and 1 tablespoon butter until seared on all sides. Add reserved marinade liquid and bring to boil, then lower heat and simmer about 3 hours.

Melt remaining 5 tablespoons butter in a small separate pan. Stir in flour until smooth. Blend in sugar and cook until dark brown. Add to simmering meat mixture. Cover and continue cooking about 1 hour more. Remove meat to warm platter. Stir crushed gingersnaps into pot juices and cook until thickened. Pour over meat. Serve with potato or bread dumplings.