1 ½ to 2 pounds beef round steak, boneless, cut ½ inch thick
Flour
3 medium onions, sliced
¼ cup margarine, oil, or butter
6 medium potatoes, pared and thickly sliced
1 teaspoon salt
¼ teaspoon pepper
1 can or bottle (12 ounces) beer
¼ cup minced parsley (optional)
1. Cut meat into 6 serving pieces. Dredge in flour. Pound to ¼-inch thickness.
2. Saute onion in 2 tablespoons margarine in a large skillet; set aside.
3. In remaining margarine, brown meat on both sides in same skillet.
4. In a large casserole, layer meat, potatoes, and onion, sprinkling layers with salt and pepper.
5. Pour beer into skillet; stir up brown bits. Add to casserole.
6. Cover and bake at 350°F 1 ½ hours, or until meat is tender. Sprinkle with parsley. Serve with pickled beets.
6 SERVINGS