1 1/2 lbs. round steak
1 lb. beef sausage links
1 beef bouillon cube
1 med. onion
3 tbsp. oil or shortening
1 pkg. puff pastry
Salt & pepper to taste

Dice onion and cut steak into strips (or cubes); coat steak with flour. In large skillet heat oil. Brown steak in oil, add onion, salt and pepper. Remove steak from heat and set aside. Brown sausage, drain off excess oil. Combine all meats in large skillet and cover with water. Bring to boil, add bouillon cube, reduce heat and simmer 1 1/2 hours or until tender. Add flour (or cornstarch) and water paste to thicken gravy; put meat in pie ashet and set aside.

Roll out puff pastry and cover ashet, sealing edges with water. Bake in 350 degree oven until pastry is golden brown. Serves 4.