2 c. leftover roast, thinly sliced or 1 can corned beef
2 med. potatoes, thinly sliced
2 c. water
1/4 c. chopped onion
1/2 c. chopped celery
2/3 tbsp. oil
Salt and pepper to taste

In an heavy skillet, lightly fry onion and celery in oil, stirring to prevent browning. Add potatoes and water; cook until barely tender. Add meat and seasoning, simmer 10 to 15 minutes. Any leftover gravy may be added with meat.