1 kg. beef
2 c. vinegar (can be less)
4 c. water
2 onions
1 bunch soup vegetables
10 peppercorns
1 bay leaf
2 cloves
5 juniper berries (Wachholderbeeren)
60 g. butter
Salt and pepper to taste and beef extract
50 g. honey cake (crumbled gingerbread)
1/2 c. raisins
A little cream, if desired

Mix water and vinegar; cut onions, soup vegetables into small pieces and add to mixture along with spices. Boil once; let cool. Marinate the meat for 2 days; put in refrigerator.

Heat butter in a casserole dish. Fry the beef on all sides. Add one cup of the vinegar/vegetable liquid mixture to beef; let cook slowly -- up to two hours. Add some beef extract, salt, pepper and some of the vinegar liquid.

When meat is done, thicken the sauce with honey cake; add raisins. Cook for about 10 minutes; add cream if desired. Slice the meat and put back into the sauce until ready to eat.