Using a rolling pin, finely crush cookies in a plastic bag. Add beef strips to bag; shake until evenly coated. In a large skillet, in hot oil, cook beef until lightly browned. Add soup, water and vinegar; bring to a boil; reduce heat. Cover and simmer until beef is tender, about 30-35 minutes. Add any remaining crumbs from bag; stir to blend; simmer 1 minute. Serve with mashed potatoes or noodles. Serves 8. 

Skillet Sauerbraten

2 pounds of ground beef
2 teaspoons of salt
1/4 teaspoon of pepper
1/4 teaspoon of ground cloves
3/4 cup of cider vinegar
1 carrot, pared & sliced
1 onion, peeled & sliced
1 stalk celery, sliced
1 bay leaf
3/4 cup of water
2 tablespoons of brown sugar
3 gingersnaps
1/2 cup of hot water

Mix ground beef with salt, pepper, cloves and 1/4 cup vinegar. Shape into a big patty in a frying pan. Place carrot, onion, celery and bay leaf around meat. Mix water, remaining 1/2 cup vinegar and brown sugar. Pour over meat. Cover and simmer 1 hour. Remove meat to a platter. Discard bay leaf. Soften gingersnaps in hot water. Stir into drippings in pan. Heat, stirring constantly until gravy thickens. Pour over meat or sever separately to spoon over.