1/2 c. butter
6 cubed steak
2 med. onion
1 (2 1/2 oz.) jar sliced mushrooms, drained
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 c. buttermilk
3 tbsp. chopped parsley, dried
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
4 med. potatoes, thin sliced
3 med. carrots, thin sliced

Heat oven to 350 degrees. Melt butter in large skillet. Add onions. Saute until tender. Reduce heat; stir in mushrooms, soup, buttermilk, parsley, and the seasonings. Place layer of half potatoes, carrots, steak, and soup in a 3 quart casserole. Repeat. Bake covered for 1 1/4 hours; remove. Cover and bake another 20 minutes or until potatoes are tender.