|Pastry dough||2 (2 Layers)|
|Mushrooms||1 Can (10 oz)|
|Beef stock||2 Cup (32 tbs)|
|Roast beef slices||8|
Line a deep pie pan or baking dish with pastry.
Set it aside.
Peel and slice the onion.
Drain the mushrooms, reserving the liquid.
In butter, saute the onions with the drained mushrooms; remove them from the butter.
Add the flour to the butter; blend it until it is smooth.
Gradually add the beef stock and the liquid from the mushrooms.
Season with salt and pepper.
Put a slice of roast beef on the pastry dough in the baking dish.
Pour a little sauce over this.
Cover it with mushrooms and onions; continue layering in this way until all ingredients are used.
Cover it with another layer of pastry dough.
Pierce the top with a fork.
Bake it in a hot oven (400°F) for about 20 minutes or until the crust is evenly browned.