12 med. potatoes
1 slice round steak, 1/2 inch thick
1 bunch flat parley
3 med. onions
Grated Italian cheese
28 oz. can tomato sauce
Salt and pepper
3 med. green peppers (optional)

Get ready. Peel and wash potatoes and onions. Slice, not thin, trim some fat off meat, cut in 6 pieces. Remove seed from green peppers. Cut in 8 pieces.

Use deep roasting pan. Layer slices of potatoes on bottom of pan. Add 3 pieces of meat, add parsley, sliced onions, green pepper, sprinkle of salt, pepper and cheese to taste. Pour some tomato sauce over this. Then repeat layers to fill pan, ending with potatoes.