3 to 4 pounds leftover boneless roast beef, cubed

6 large potatoes, peeled and diced in small cubes

1 t/2 cups diced onion

4 tablespoons flour

2 cups water

salt and pepper

1 tablespoon oil

Preheat oven to 350°.

When dicing meat, discard any fat. Place meat and potatoes in large baking pan or dish and set aside.

Saute onion in oil until soft; stir onion into meat and potatoes. Pour enough water in pan to reach halfway mark around meat and pota­toes. Sprinkle salt and pepper over mixture.

Cover and bake for 45 minutes. Mix flour in cold water. Add to meat-potato mixture until gravy just begins to thicken.

Place back in oven for 15 minutes. Remove and serve over biscuits or sourdough bread.

Serves IO to 12