Sauerbraten

Marinade:
1 cup water
1 cup vinegar
1 cup wine
salt
peppercorns
1 carrot, chopped
2 bay leaves
1 large onion
3 whole cloves
garlic
fresh parsley

Boil all the ingredients for 10 minutes and pour over meat.

Roasting:
2 oz. oil
salt
pepper
1 small onion (chopped)
3 cups marinade
2 oz. corn starch
2 tablespoons red wine
1 tablespoon sour cream

Marinate a lean 2 lb. beef roast for 5 days (turn every other day). Dry the meat with a paper towel, salt and pepper. Heat the oil in a skillet and brown the meat and onion. Add about 1/2 cup of the marinade, cover, and simmer for about 2 hours. (Check periodically and add more marinade as needed.) Thicken the gravy with corn starch and add the wine and sour cream. Salt and pepper to taste.