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CONNECTICUT BEEF SUPPER




Source of Recipe


Hy Vee


List of Ingredients




2 pounds beef for stew, in 1-inch cubes
1 amount salt & pepper (to taste)
2 small onions, diced
2 tbsp olive oil
1 can (4.5 oz.) mushrooms, reserving liquid
4 medium potatoes, sliced thinly
1 can cream of mushroom soup
3/4 c. milk
3/4 c. sour cream
1 tsp salt
1/4 tsp pepper
2 c. shredded Cheddar cheese
1/4 package soda crackers, crushed


Recipe



Season meat with salt and pepper.
Cook meat and onions until brown.
Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to equal 1 cup.
Stir mushrooms and liquid into meat and onions. Heat to boiling.
Reduce heat and cover. Simmer 2 hours.
Pour meat mixture into 9-by-13-inch pan.
Spread potato slices over meat.
Mix soup, milk, sour cream, salt and pepper. Pour over potatoes.
Sprinkle with cheese and cracker crumbs.
Bake at 350 degrees uncovered for 1-1/2 hours.
HINT: Do not slice potatoes until it is time to place over simmered meat mixture as they will become brown if left to sit.