In a Dutch oven, or large pan with a tight-fitting cover, brown beef.

Season with salt and pepper and remove from pan.

Pour off fat drippings.

Cook onion in drippings remaining in pan until soft but not browned; stir often.

Add tomato soup, water, and vinegar; mix well.

Return meat to pan.

Cover and simmer for 2 1/2 to 3 hours, or until done.

Turn meat once to cook it evenly throughout.

When done, remove meat and keep warm.

Skim off excess fat.

Add applesauce and cook to desired consistency.

Taste sauce and correct seasoning, if necessary, with salt and pepper.

Slice meat and serve with sauce.