Instructions: Cut the beef into 1/4 inch slices across the grain at a slight diagonal. This will be about 48 slices.

In a low-sided casserole, heat half the oil and saute the onions until theyre soft and slightly brown. Place the onions on a plate and set aside.

Lightly rinse the casserole and place back on the burner. Add the remaining oil and cover the bottom with half of the beef slices, allowing them to brown fully. Reposition the browned beef to one side and brown the rest of the beef.

Add the cooked onions and the chopped mushrooms. Sprinkle with the flour and spoon the mixture into a bowl. Stir in the walnuts and thyme.

Rinse the sides and bottoms of the casserole with the beef stock, removing any browning residue. Pour into a bowl and reserve.

Spread half of the beef mixture over the bottom of the casserole. Layer with half the sliced mushrooms, followed by half of the sliced potatoes. Repeat with layers of the remaining beef mixture and sliced mushrooms, topped with the remaining potatoes. Pour the reserved stock over the casserole. Cover and cook at 350 F. for 40 minutes. Garnish with parsley and carrot shavings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.