Connecticut Beef Supper

• 2 tablespoons shortening
• 2 lbs beef stew meat (cut in 1-inch cubes)
• 2 large onions, sliced
• 1 cup water
• 4 -5 medium potatoes, pared, thinly sliced
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup sour cream
• 1 1/2 cups milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cheddar cheese (shredded)
• 3/4 cup corn flake crumbs

1. Melt shortening in large skillet.
2. Cook and stir meat and onion in shortening until meat is brown and onion is tenter.
3. Add water, heat to boiling.
4. Reduce heat, cover and simmer 50 minutes.
5. Heat oven to 350.
6. Pour meat mixture (liquid included) into ungreased 13x9x2 baking dish or cake pan.
7. . Arrange potato slices on meat.
8. Stir together soup, sour cream, milk, salt and pepper, and cheese; pour over potatoes.
9. Sprinkle with cornflake crumbs.
10. Bake uncovered 1 1/2 hours or until potatoes and meat are tender.

shortening, beef stew meat, onions, water, potatoes, cream of mushroom soup, sour cream, milk, salt, pepper, cheddar cheese, corn flake crumbs

Taken from www.food.com/recipe/connecticut-beef-supper-342921 (may not work)