Title: Connecticut Beef Supper
Categories: None
Yield: 1 Servings

2 lb Stew beef, cut in 1-inch
-cubes
Salt and pepper to taste
2 lg Onions
2 tb Olive oil, or vegetable oil
1 Jar (4 1/2 ounces) whole
-mushrooms
4 md Potatoes, sliced thin
1 cn Cream of mushroom soup
3/4 c Milk
3/4 c Sour cream
1 ts Salt
1/4 ts Pepper
2 c Shredded cheddar cheese (8
-ounces)
Cracker crumbs or fine dry
-bread crumbs

Season meat with salt and pepper. Cook and stir meat and onions in oil, in
large skillet over medium heat until brown and onions are tender. Poor off
oil.

Drain mushroom, reserving liquid. Add enough water to the liquid to make l
cup. Stir mushrooms and liquid into meat and onions. Heat to boiling;
reduce heat and cover. Simmer 2 hours.

Preheat oven to 350. Pour meat into 13 x 9 baking dish. Arrange potatoes
over meat. Mix soup, milk, sour cream, salt and pepper, and pour over
potatoes. Sprinkle with cheese. Bake uncovered for l hour. Sprinkle with
crumbs and bake 20-30 minutes, until potatoes are tender and crumbs are
brown.

If necessary, lower fat dairy products could be substituted, where
available, but is so good, as is!

Posted to Recipe Archive - 27 October 96

Date: Sun, 27 Oct 96 12:24:27 EST

submitted by: uclalum@qnis.net