4 lb. top of bottom round roast
1 c. dry red wine
1 1/2 tsp. salt
10 peppercorns, crushed
1 onion, sliced thin
2 bay leaves
2 tbsp. pickling spice
3 tbsp. shortening
1/2 c. gingersnaps, crushed
1/2 c. sour cream

Two days before you plan to use it, put the beef in a deep glass or pottery bowl. In a saucepan, mix the wine, salt, peppercorns, onion slices, bay leaves and pickling spices with 2 cup water and bring to a boil. Remove from the heat. When it is cool, pour over the beef. Cover the bowl tightly with foil and refrigerate for at least 2 days, turning the meat in the marinade twice a day.

Preheat the oven to 350 degrees. Melt the shortening in a covered roasting pan. Remove the meat from the marinade, pat it dry with paper towels and brown it well on all sides in the hot shortening. Drain off the fat, strain the marinade and pour it over meat. Cover and cook in the oven for 2 to 2 1/2 hours, or until tender. Remove the meat and keep warm on a platter. Put the roasting pan on a burner and add gingersnaps stirring until the gravy is smooth and thickened. Stir in the sour cream, letting it get hot but not allowing it to boil, lest it curdle. Slice the meat, pour the gravy into a sauce bowl and serve with the sauerbraten.