Connecticut Beef Supper

• 2 Tbsp. shortening
• 2 lb. beef stew meat
• 2 large onions
• 1 c. water
• sliced potatoes
• 1 can cream of mushroom soup
• 1 c. sour cream
• 1 1/4 c. milk
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. shredded cheese
• 1 1/4 c. Wheaties

1. Melt shortening in skillet.
2. Cook and stir meat and onions until meat is brown and onions tender.
3. Add water.
4. Heat to boiling.
5. Reduce heat, cover and simmer 50 minutes.
6. Heat oven to 350u0b0.
7. Pour meat mixture into ungreased baking dish.
8. Arrange potatoes on meat.
9. Stir together soup, sour cream, milk, salt and pepper.
10. Pour over potatoes.
11. Sprinkle with cheese and cereal. 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, shredded cheese, wheaties

Taken from www.cookbooks.com/Recipe-Details.aspx?id=184123 (may not work)