Sauerfleisch (Boeuf a La Mode)

1. Colloquially referred to as 'Boefflamott'.
2. Prepare the marinade by combining all the ingredients and briefly bringing to a boil.
3. After marinade has cooled completely, soak the meat in it for 2 to 3 days.
4. Then remove the meat from the marinade and again bring the marinade to a boil.
5. Add the meat again and cook for 1 1/2 to 2 hours.
6. Meanwhile, in a large pot, prepare a dark roux of the fat and flour.
7. Add the chopped onion.
8. Gradually add enough hot marinade to obtain a thick gravy.
9. Seasoni to taste with salt, a bit of sugar, and lemon.
10. Let the cooked, sliced meat briefly steep in the gravy before serving.
11. Serve with potato dumplings or bread dumplings.
12. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
13. 1976.