Connecticut Beef Supper

• 2 to 3 Tbsp. oil
• 2 lb. lean beef stew meat (1-inch cubes)
• 2 large onions, sliced
• 1 c. water
• 2 large potatoes, thinly sliced
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 c. sour cream
• 1 1/4 c. milk
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 c. shredded Cheddar cheese
• 1 1/4 c. crushed Wheaties

1. Heat oil in large skillet.
2. Cook and stir meat and onions in oil until meat is brown and onions are tender.
3. Add water; heat to boiling.
4. Reduce heat; cover and simmer 50 minutes.
5. Heat oven to 350u0b0.
6. Pour meat mixture into ungreased baking dish (13 x 9 x 2-inch).
7. Arrange potato slices on meat.
8. Stir together soup, sour cream, milk, salt and pepper.
9. Pour over potatoes.
10. Sprinkle with cheese and cereal.
11. Bake, uncovered, 1 1/2 hours.

oil, lean beef stew meat, onions, water, potatoes, cream of mushroom soup, sour cream, milk, salt, black pepper, cheddar cheese, crushed wheaties

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028854 (may not work)