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Beefsteak en Casserole

Melt three tablespoons of butter, add six onions cut in slices and cook until light brown. Put the onions into the casserole, rinsing out the pan with a little hot water. Cut two pounds of beef cut from the top of the round into pieces for serving and sear in a hot omelet pan.

Put into the casserole on top of the onions, with a sprig of parsley, salt and pepper and enough hot water to cover the onions. Cover and cook slowly for two hours or until nearly tender. Skim off the fat, add one cup of sliced potatoes which have been parboiled, and more seasonings if needed. Serve from casserole. -Stella A. Downing.