Total Calories: 72
Combine vinegar, 1 cup water, 1/4 cup onion, bay leaves, paprika, cloves, and thyme. Heat, but do not boil. Pour over meat. Cover and store in a cool place for several days, turning meat once each day. Remove meat, drain. Strain and save marinade. Coat the meat with 1/4 cup of flour and sear in shortening. Add carrot, parsnip, celery, and remaining 1/4 cup of onion and cook for 5 minutes, stirring constantly. Pour marinade over meat. Cover and simmer for 3 hours. Remove meat and keep hot. Mix remaining 1/4 cup of flour and the salt with 1/2 cup of water. Stir into sauce and cook until thickened. Strain gravy, add wine, and serve over meat.
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