1 sm. bottom round roast (2-3 lb.)
8 lg. onions
1 can whole mushrooms, optional
Garlic salt, to taste
Pepper, to taste
Accent, to taste
Crisco

Place roast in freezer for approximately 2 hours. This will make it easier to cut and trim fat. Cut roast into finger-size strips. Trim away all visible fat and discard. Season generously with seasonings.

In a Dutch oven, melt Crisco until hot. Add beef and brown over medium high heat until all beef is browned evenly. Remove from pot and drain all fat. Do not rinse pot. Return beef to pot, add 4 onions and water to cover. Cut onions into quarters and then slice vertically.

Cover and simmer until beef reaches desired tenderness. I then add 4 additional onions and 1 can whole mushrooms. Because we like the onions crisp, I thicken the gravy and turn it off. Serve with rice and salad.