Recipe number 17665 is

Connecticut Beef Supper

The ingredients are:
2 lb Stew beef cubed Salt & pepper to taste 2 large Onions 2 tbsp Olive oil or vegetable oil 1 Jar 4 1/2 oz. mushrooms 4 medium Potatoes 1 cup Cream of mushroom soup 3/4 cup Milk 3/4 cup Sour cream 1 tsp Salt 1/4 tsp Pepper 2 cup Shredded cheddar cheese Cracker crumbs or bread

The recipe yield is:
8 Servings

Season meat with the salt & pepper. Cook meat and onion in oil in large skillet over medium heat until meat is brown and onion tender.Pour off oil. Drain mushrooms saving liquid, to liquid add enough water to make 1 cup. Stir mushrooms and liquid into meat and onions. Heat to boiling and then reduce heat and cover. Simmer 2 hours. Preheat oven to 350 F . Pour meat mixture into 13 x 9 inch baking dish. Arrange thinly sliced potatoes over top. Mix the soup, milk, sour cream, salt and pepper and pour over the potatoes. Sprinkle the grated cheese over all and bake 1 hour. Sprinkle the bread or cracker crumbs on top and continue baking 20 minutes or until potatoes are tender.

Casseroles; Stews

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