1 1/2 to 2 lbs. round steak
2 med. potatoes, sliced
1 lg. or 2 sm. yellow onion, sliced
1/2 stick butter, or more according to taste
Salt and pepper
Pastry for double pie

Cut meat into 1 inch cubes, or about, put into salted, boiling water and cook until tender, usually 2 hours. Line a casserole with section of pastry, as if for a fruit cobbler. Put a layer of the cooked meat into casserole, then layer of sliced potatoes, then the slices of onion. Salt and pepper to taste. If using a deep casserole, repeat the layers, making 3 layers. Dot with butter. Place pastry on top, punch a hole in the middle, so that steam can escape, then pour beef stock, from boiling steak, through the hole in the pastry to the leave of the top of pastry. Bake at 350 degrees for 1 hour or until nice and golden brown. Better, if not too dry. Serves 8-10.