Recipe: Connecticut Beef Supper (sour cream and condensed soup, 1970's)

CONNECTICUT BEEF SUPPER


2 tbsp. shortening
2 lb. beef stew meat, cut into 1-inch cubes
2 large onions, sliced
1 cup water
2 large potatoes, pared and thinly sliced
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 cup dairy sour cream
1 1/4 cups milk
1 tsp. salt
1/4 tsp. ground black pepper
1 cup shredded Cheddar cheese (about 4 oz.)
1 1/4 cups Wheaties cereal, crushed

Melt shortening in large skillet. Add beef and onion; cook and stir until meat is brown and onion is tender. Add 1 cup water; heat to boiling. Reduce heat; cover and simmer 50 minutes.

Heat oven to 350 degrees F.

Pour meat mixture into ungreased baking dish, 13x9x2-inches; arrange potatoes on meat.

Stir together (undiluted) soup, sour cream, milk, salt and pepper; pour over potatoes. Sprinkle with cheese and Wheaties.

Bake uncovered for 1 1/2 hours.

Makes 6-8 servings
Source: Vintage recipe booklet: Betty Crocker's Piggy Bank Casseroles: A Special Collection of Penny-Wise Recipes, General Mills, Inc., 1970