1 1/2 c. sliced onions
1/3 c. oil or shortening
1 1/2 lb. round steak, cut in 1/2" cubes
3 1/2 c. boiling water
1 tbsp. Worcestershire sauce
3 c. raw potatoes, cut in 1/2" cubes

Fry onions slowly in oil until clear, but not brown. Remove and save. Dredge steak cubes in mixture of 1/3 cup flour, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Sear in hot oil until richly browned. Add boiling water, Worcestershire sauce and any remaining flour mixture. Cover and simmer very slowly until meat is tender, about 1 hour, stirring occasionally. Add potatoes and cook 10 minutes longer. Stir in reserved onions. Pour mixture into 9" x 11 1/2" baking dish. Cover with homemade or frozen pastry. Make steam vents in crust. Bake in hot oven, 450 degrees, for 25 to 30 minutes. Serves 6 to 8.

GOLDEN EGG PASTRY: Mix 1 cup sifted all-purpose flour and 1/2 teaspoon salt. Measure 1/3 cup shortening. Step 1: for tenderness, cut in about 2/3 of the shortening until fine as meal. Step 2: for flakiness, cut in remaining shortening to size of large peas. Add 1 egg, slightly beaten and mix thoroughly into a dough. Roll until slightly larger than baking dish you are using.