1 1/4 lb. boneless round steak, in 8 slices
1 1/4 lb. medium potatoes
2 medium onions
2 Tbsp butter
2 tsp salt
1 1/4 - 2 c water or beer
1 bay leaf
1 sprig thyme
Trim meat of any fat. Pound slices lightly to tenderize and flatten.
Peel and cut potatoes into thick slices.
In a large skillet, melt 1 Tbsp butter. Add onion, sauté until browned. Remove and set aside.
Add beef to skillet, and brown on both sides. Season with salt and white pepper to taste.
Add water or beer, bay leaf, and thyme. Bring to a boil. Reduce heat, cover, and simmer 10 minutes.
Preheat oven to 250°F. In a baking dish, layer potato slices, meat, and onion - begin and end with a layer of potatoes. Add liquid to the level of the top layer. Cover and bake 1 to 1 1/2 hours, until meat is tender.
Garnish with chopped parsley.
Submitted by Gretchen Grant Contributed on: and modified on Sunday August 20th, 2006