This overnight recipe will have you eating huge hunks of Sauerbraten in about 24 hours.

INGREDIENTS:
Two pounds beef chuck steak, 1 – 1/2 inch thick
1 teaspoon salt
1 teaspoon ground ginger
1 cup cider vinegar
3 cups water
1 medium onion, sliced
2 tablespoons mixed pickling spice
2 bay leaves
1/2 teaspoon peppercorns
4 whole cloves
2 Tablespoons sugar
2 Tablespoons shortening
All-purpose flour

DIRECTIONS:
Rub meat with salt and ginger. Put in large flat dish or bowl. Combine remaining ingredients except shortening and flour in a saucepan. Bring to a boil. Allow to cool. Pour marinade over meat. Cover and refrigerate overnight, turning once or twice.

Remove meat from marinade, reserving marinade. Pat with paper towels and brown in shortening. Add 2 cups reserved marinade and half of onion and spices from marinade. Cover and simmer for 1 – 1-/2 hour, or until tender.

Remove meat and thicken liquid with flour that has been pre-mixed with a little cold water. Simmer for a few minutes, then strain.

Potato dumplings or mashed potatoes.

Attributed to: Evelyn Johnson, from a faxed over article. From way back when we used to fax things.