1/2 c. (1 stick) butter
4-5 cube steaks
2 med. onions, sliced
1 can cream of mushroom soup
1 c. buttermilk or sweet milk
3 tbsp. chopped parsley
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
4 med. potatoes, thinly sliced
3 carrots, thinly sliced

Preheat oven to 350 degrees. Melt butter in large skillet, brown steaks. Remove steaks. Add onions to drippings, saute until tender. Reduce heat. Stir in soup, milk, parsley and seasonings. Place a layer of half the potatoes, carrots, steak and soup mixture in 3 quart casserole. Repeat. Bake, covered 1 hour, 15 minutes. Remove cover, bake 20 minutes or until potatoes are tender.