3 lb. steak, cubed or stewing beef
2 lg. onions, sliced
1 lb. mushrooms, sliced
1/2 c. port wine or choice of red
3 bay leaves
Salt and pepper to taste
1/2 c. flour
Dash of paprika
1 pie crust

Dredge meat in flour, salt, pepper and paprika. Saute in large frying pan with oil until brown. Place meat in oblong glass baking dish. Cover with onions and mushrooms. Pour in wine and cover with water. Insert bay leaves. Refrigerate for 24 hours.

Bake at 350 degrees until meat is tender, adding water as needed. Cool. Cover with pie crust, making sure slits in crust are large enough to let steam escape. If you can find a porcelain blackbird to hold crust up, fine, if not, use 2 glass shot glasses, one at each end if dish. Bake until crust is brown.

Serves 6-8.