1-1/2 lb. ground round
1 envelope Lipton onion soup mix
1 can cream of mushroom soup, undiluted
1/2 cup melted margarine
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup self-rising flour
1 cup buttermilk
Brown beef. Drain. Cook onion soup by package directions. Add mushroom soup and mix. Bring to a boil. Add beef to hot soup mix. Keep hot. In a mixing bowl combine margarine, salt, pepper, flour and buttermilk. Mix thoroughly. Pour soup mix with beef in large pan (15 x 9 x 2-inch). Spoon batter over top. Bake at 425 degrees for 25 to 30 minutes until crust is golden brown. Cool 5 minutes before serving.
Makes 6 servings.