Add two cups of water
to the vinegar and marinate the meat one day in this mixture. Dry the
meat and fry it in butter until it is brown on all sides. Add the onions,
marinade, bay leaves, cloves, pepper corns, salt to taste and sugar
and simmer for three hours. Dissolve the flour in a few tablespoons
water and add it to the meat. Simmer for three Minutes while stirring.
The acid makes the
meat more tender, which may have been helpful in the old days when expensive
meat was not affordable. Try also the German version "sauerbraten".
