Connecticut Beef Supper

12 ingredients
10 steps

Ingredients

  • 2 Tbsp. shortening
  • 2 lb. beef stew meat, cut into 1-inch cubes
  • 2 large onions, sliced
  • 1 c. water
  • 2 large potatoes, pared and thinly sliced
  • 1 (10 1/2 oz.) can condensed cream of mushroom soup
  • 1 c. dairy sour cream
  • 1 1/4 c. milk
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. shredded Cheddar cheese (about 4 oz.)
  • 1 1/4 c. Wheaties cereal, crushed

Directions

  1. 1
    Melt shortening in large skillet.
  2. 2
    Cook and stir meat and onion in shortening until meat is brown and onion is tender.
  3. 3
    Add water; heat to boiling.
  4. 4
    Reduce heat; cover and simmer 50 minutes. Heat oven to 350°.
  5. 5
    Pour mixture into ungreased baking dish, 13 x 9 x 2-inch.
  6. 6
    Arrange potato slices on meat.
  7. 7
    Stir together soup, sour cream, milk, salt and pepper; pour over potatoes.
  8. 8
    Sprinkle with cheese and cereal.
  9. 9
    Bake, uncovered, 1 1/2 hours or until potatoes and meat are tender.
  10. 10
    Makes 6 to 8 servings.

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