Connecticut Beef Supper

By learen

Ingredients

• 2 tablespoons oil or shortening
• 2 pounds stew beef cut into 1 inch cubes
• 2 large onions, sliced
• 1 cup water
• 2 large potatoes, thinly sliced
• 1 can cream of mushroom soup
• 1 1/4 cups milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese
• 1 1/4 cups whole wheat flakes, crushed
• 1 cup sour cream

Details

Servings 6

Preparation

Step 1

HEAT shortening in large skillet until melted. Cook and stir beef and onion in shortening until beef is brown and onion is tender. Add water. Heat to boiling and then reduce heat. Cover and simmer for 50 minutes.

HEAT oven to 350. Pour beef mixture into ungreased 13x9 pan. Arrange potato slices on beef. Mix soup, sour cream, milk, salt and pepper and then pour on potatoes. Sprinkle with cheese and cereal. Bake uncovered until potatoes and beef are tender, 1 1/2 hours.