4 tbsp. butter
1 lb. round steak
1/4 c. minced onions
1 c. raw carrots
1 c. diced raw potatoes
1 c. diced raw celery
1 tsp. salt
1/4 tsp. black pepper
Dash of Tabasco
1 tbsp. minced parsley
3 c. flour
4 tsp. baking powder
3/4 tsp. salt
3 tbsp. shortening
1 c. milk

Melt butter in frying pan, add steak and brown. Add onion and cook for 2 minutes. Add vegetables, 1 teaspoon salt, pepper and Tabasco. Cover and cook gently for 10 minutes. Add parsley. Sift flour, baking powder and 3/4 teaspoons salt together and cut in shortening. Add milk to make dough.

Roll out to about 1/4 inch thickness and cut into 2 parts. Put half of the meat mixture on each piece of dough and fold over the edges to form a roll. Prick upper crust. Place on buttered baking sheet. Bake at 375 degrees for 25 to 30 minutes. Serve with mushroom sauce.

MUSHROOM SAUCE:

1/2 lb. mushrooms
1/4 c. butter
1/4 c. flour, sifted
1 c. milk
1/4 tsp. salt

Saute mushrooms until juicy, 5 minutes. Blend in flour, brown lightly. Add milk. Cook over hot water until smooth and thick. Serves 8.