Recipe: Connecticut Beef Supper (using condensed soup and Wheaties)

CONNECTICUT BEEF SUPPER

2 tablespoons shortening
2 pounds 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 ounce) can condensed cream of mushroom soup
1 cup dairy sour cream
1 1/4 cups milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese (about 4 ounces)
1 /4 cups Wheaties cereal, crushed

Melt shortening in large skillet. Cook and stir meat and onion in shortening 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 potato slices on meat.

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

Bake uncovered 1 1/2 hours or until potatoes and meat are tender.

Makes 6 to 8 servings
From: BV/AR