Bring water, vinegar and sauerbraten seasoning to a boil. Put meat, salt and onion rings in a large bowl. Pour hot marinade over it. Cover and let marinate in refrigerator for one night. Remove meat, dry. Sear in a roasting pan in hot juices. Add clear soup and wine, steam for about 1 1/2 hours with the lid closed. Keep meat warm. Stir raisins, 5 tablespoons marinade and whipped cream into stewed stock. Thicken sauce, season to taste.
Serve with potato dumplings.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavor-intensive, spicy dishes.
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