Beef and Potato Casserole
2 large onions, sliced
3 tbsp. butter or margarine
1-1/2 lbs. round steak, 1/2-inch thick
1 cup hot water
1 beef bouillon cube
6 large potatoes, sliced 1/4-inch thick
salt and pepper to taste
8 tbsp. chopped parsley (optional)
Saute onions in one tablespoon butter until golden and tender. Cut the steak into 8 sections and pound until each piece is approximately 1/4-inch thick. Remove the onions from the skillet and set aside. Brown the meat well in two tablespoons of butter then remove and set aside. Add water and the bouillon cube to the skillet, bring to a boil and stir to loosen the pan drippings.
Layer half of the potatoes in a 3-quart casserole, season with salt and pepper. Top with the onions and half of the parsley. Add the meat and season with salt and pepper. Top with the remaining potatoes and bouillon mixture. Season with salt and pepper.
Cover and bake at 375 degrees for 45 minutes, then uncover and bake for another 15 minutes or until both meat and potatoes are tender. Sprinkle with remaining parsley. Serves 6.