Connecticut beef supper
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Stew beef cubed |
| Salt & pepper to taste | ||
| 2 | larges | Onions |
| 2 | tablespoons | Olive oil or vegetable oil |
| 1 | Jar 4 1/2 oz. mushrooms | |
| 4 | mediums | Potatoes |
| 1 | cup | Cream of mushroom soup |
| ¾ | cup | Milk |
| ¾ | cup | Sour cream |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | cups | Shredded cheddar cheese |
| Cracker crumbs or bread | ||
Directions
Season meat with the salt & pepper. Cook meat and onion in oil in large skillet over medium heat until meat is brown and onion tender.Pour off oil. Drain mushrooms saving liquid, to liquid add enough water to make 1 cup. Stir mushrooms and liquid into meat and onions. Heat to boiling and then reduce heat and cover. Simmer 2 hours. Preheat oven to 350 F . Pour meat mixture into 13 x 9 inch baking dish. Arrange thinly sliced potatoes over top. Mix the soup, milk, sour cream, salt and pepper and pour over the potatoes.
Sprinkle the grated cheese over all and bake 1 hour. Sprinkle the bread or cracker crumbs on top and continue baking 20 minutes or until potatoes are tender.