Ingredients

• 1 pound boneless round steak, trimmed
• 6 to 8 russet potatoes, pealed and cubed
• 1 large onion, sliced and separated
• 1/2 cup flour
• Salt and pepper, to taste
• 1 cup water
• 1 pie crust (to cover top of pie)

Instructions

1. In a deep glass baking dish (either round or square, Corning or glass), layer meat, potato and onion, sprinkling flour over each layer.
2. Salt and pepper each layer.
3. Pour water slowly over layers and top with rolled out crust.
4. Roll edges of crust under around the edge and flute to seal edges to pan. Vent with knife several times.
5. Bake at 350 degrees F for about one hour until water bubbles and gravy have formed. Pierce with a cake tester through vents for doneness of potatoes.
6. Serve with a green salad.