2 tbsp. salad oil
2 lb. potatoes
2 lb. beef round steak
1 envelope onion soup mix for 4
1 tsp. pepper
2 tbsp. corn starch
1 tsp. salt

About 2 hours before serving; preheat oven to 350 degrees. Cut peeled potatoes into large chunks. In 5 quart Dutch oven over medium high heat, in hot salad oil, cook potatoes until lightly browned, about 5 minutes; remove potatoes and set aside.

Cut steak about 1 inch thick chunks. In drippings left in Dutch oven cook steak until browned on both sides. Return potatoes to Dutch oven, add 1 1/2 cups water, onion soup mix, salt and pepper; heat to boiling. Cover Dutch oven and bake 1 1/2 hours or until meat is fork tender.

Remove meat and potatoes to warm platter. In small cup, mix well cornstarch and 1/4 cup water; over medium heat, gradually stir into simmering liquid in Dutch oven and cook, stirring constantly, until mixture is slightly thickened. Serve with meat and potatoes. Makes 6 servings.