Connecticut Beef Supper

• 2 lb. stew beef or hamburger
• 1 medium size onion
• 2 Tbsp. vegetable oil
• 1 jar mushrooms or pieces
• 4 medium potatoes, pared, thinly sliced
• 1 can cream of mushroom soup
• 3/4 c. milk
• 3/4 c. dairy sour cream
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 c. shredded Cheddar cheese

1. Brown meat with onion in large skillet in vegetable oil.
2. After browning, drain off oil.
3. Drain mushrooms, reserving liquid.
4. Add enough water to mushroom liquid to make one cup.
5. Stir mushrooms and liquid into meat and onions.
6. Heat to boiling; reduce heat and cover.
7. Simmer 2 hours if you use stew meat; 1 hour if you use hamburger.
8. Watch that it doesn't cook dry.
9. Add water if necessary.

stew beef, onion, vegetable oil, mushrooms, potatoes, cream of mushroom soup, milk, sour cream, salt, pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=329633 (may not work)