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