One pound of round steak, the best cut, and a bunch of soup vegetables - celery, parsley, turnip, carrot, par-snip, and onion. After trimming the steak cut it into pieces one inch square, and saute in hot drippings. Put into the greased casserole a layer of vegetables cut into dice, with five or six small onions, and on the layer of vegetables place the meat and cover with another layer of vegetables. Pour over the whole one pint of soup stock which has been slightly thickened and seasoned, then bake in a fairly hot oven for one and a quarter hours.