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Fry onions in butter till golden brown - sprinkle bread crumbs in a well greased fire proof casserole.
Place a layer of the potato slices, with dabs of butter,
salt and pepper at the bottom of the casserole.
On this base place a layer of the steaks after they have been spread thickly with mustard, salt and pepper.
Cover them with onions and  a layer of potato slices.
Continue with this process till the casserole is full.
The top layer should be potatoes dabbed with butter.
Mix half a cup of red wine (sweet/dry or mix), cream and stock in equal proportions and pour it over the potato.
Cover well and steam for one and half hours.
Turn out onto a large dish.

Serve
Serve with a green salad