1/2 c. (1 stick) butter
2 med. onions, sliced
1 can condensed cream of mushroom soup
3 tbsp. chopped parsley
1/4 tsp. pepper
4 med. potatoes, diced
6 cube steaks
2 1/2 oz. jar mushrooms, undrained and sliced
1 c. buttermilk
1 tsp. salt
1/4 tsp. dry mustard
3 med. carrots, sliced

In large skillet, melt butter; brown steaks slowly. Remove steaks from skillet. Add onion to drippings; saute until tender. Remove from skillet; reduce heat. Combine mushrooms with liquid, soup, buttermilk, parsley and seasonings, drippings in skillet and heat. Place a layer of half the potatoes, carrots and onions, steak and soup mixture in a 2 1/2 quart casserole dish. Repeat layers Bake in preheated 350 degree oven uncovered about 1 hour and 20 minutes or until potatoes are tender. Makes 6 servings.