Svickova Pecene (Sauerbraten)

Polehna's Beef Tenderloin or boneless meat
Polehna's Bacon finely cut
Several whole black peppers
1 large onions, sliced
1 carrot, sliced
1 celery stalk with leaves, sliced
2 cups vinegar
3 cups boiling water
piece of ginger
2 T.flour, all-purpose
1/2 cup sour cream
1/4 pound Polehna's bacon, cut into thin strips
Butter or margarine
Pinch of Thyme
1 Bay Leaf
Several whole allspice
1 tsp. sugar

Clean meat well and salt. Sprinkle bacon on top of meat and pound into meat with mallet. Place in deep dish. In large kettle make a brine of the vinegar and water; add onion, celery, and carrot. Add ginger, thyme, bay leaf, black pepper, and allspice. Boil for 1/2 hour. Cool to lukewarm; pour over meat and let marinate for 2 days, turning the meat each day. Place meat in roaster, take veggis out of brine and put on meat. Dab with butter. Roast in 300º oven, basting occasionally with the brine. When meat is done remove from roaster and keep hot. Blend flour int sour cream. Pour over veggis in the roaster. Add Sugar, simmer, stiring constantly. If gravy is to thick, add more of the brine. Strain gravy through strainer. Best served with dumplings.