Connecticut Beef Supper

• 2 lb. beef for stew (1-inch cubes)
• salt
• pepper
• 2 large onions, sliced
• 2 Tbsp. olive oil or vegetable oil
• 1 (4 1/2 oz.) jar whole mushrooms
• 4 medium potatoes, pared and thinly sliced
• 1 can mushroom soup
• 3/4 c. milk
• 3/4 c. dairy sour cream
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 c. shredded Cheddar cheese
• cracker crumbs

1. Season meat with salt and pepper.
2. Cook with onions in olive oil in large skillet until brown.
3. Drain.
4. Drain mushrooms, reserving liquid.
5. Add enough water to mushroom liquid to make 1 cup.
6. Stir mushrooms and liquid into meat and onions.
7. Heat to boiling; cover.
8. Simmer 2 hours.
9. Heat oven to 350u0b0.
10. Pour meat mixture into baking dish (13 x 9-inch).
11. Arrange potatoes over meat.
12. Mix soup, milk, sour cream, 1 teaspoon salt and 1/4 teaspoon pepper.
13. Pour over.
14. Sprinkle with cheese.
15. Bake, uncovered, 1 hour.
16. Sprinkle cracker crumbs on.
17. Bake 20 to 30 minutes more.

beef for stew, salt, pepper, onions, olive oil, mushrooms, potatoes, mushroom soup, milk, sour cream, salt, pepper, cheddar cheese, cracker crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=672426 (may not work)