Connecticut Beef Supper

Connecticut Beef Supper

2 tbsp shortening

2 lbs beef for stew, cut into 1-inch cubes

2 large onions, sliced

1 cup water

2 large potatoes, thinly sliced

1 can cream of mushroom soup

1 cup sour cream

1 ¼ cups milk

1 tsp salt

¼ tsp pepper

1 cup shredded cheddar

1 ¼ cups whole wheat flake cereal, crushed

Heat shortening in large skillet until melted.  Cook and stir beef and onion in shortening until beef is brown and onion is tender.  Add water.  Heat to boiling; reduce heat and simmer 50 minutes.

Heat oven to 350^.  Pour beef mixture into ungreased 9x13” pan.  Arrange potato slices on beef.  Mix soup, sour cream, milk, salt and pepper; pour on potatoes.  Sprinkle with cheese and cereal.  Bake uncovered until potatoes and beef are tender, 1 ½ hours.  6 servings.

Excellent! 12/28/99