Slice the onions and sauté them in butter over medium heat.

Add the sliced potatoes to the pan and cook for 5 minutes.

Continue sautéing the potatoes until they are fork-tender.

In a separate pan, brown the ground beef and drain the excess fat.

Gently fold the cream of mushroom soup and ground beef into the potato mixture.

Simmer the mixture for 5-7 minutes. Season to taste with salt and pepper.