Connecticut Beef Supper

2 tablespoons shortening
2 lbs. beef stew meat (cut in 1-inch cubes)
2 large onions
1 cup water
2 large potatoes (pared and thinly sliced)
1 can (10 1/2 oz.) cream of mushroom soup
1 cup sour cream
1 1/4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1 1/4 cups fine bread crumbs or cracker crumbs

Melt shortening in large skillet. Cook and stir meat and onion in shortening until meat is browned and onion is tender. Add water; heat to boiling. Reduce heat; cover and simmer 50 minutes.

Heat oven to 350F. Pour meat mixture into ungreased baking dish, 13x9x2" arrange potato slices on meat. Stir together soup, sour cream, milk, salt, and pepper; pour over potatoes.

Sprinkle with cheese and cereal. Bake uncovered 1 to 2 hours or until potatoes and meat are tender.