Connecticut Beef Supper
published by ceegirl on Mar 12, 2011
Connecticut Beef Supper, serve with greens.
2 tablespoons shortening
2 pounds beef stew meat, cut into 1-inch cubes
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2 large onions, sliced
1 cup water
2 large potatoes, pared and thin sliced
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 cup dairy sour cream
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1 1/4 cups milk
1 teaspoon salt Bake uncovered
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (about 4 ounces)
1 1/4 cups Wheaties cerea, crushed
Method: Melt shortening in large skillet. Cook and stir meat and onion in shortening until meat is brown and onion is tender. Add water; heat to boiling. Reduce hea; cover and simmer 50 minutes. Heat oven to 350 degrees. Pour meat mixture into ungreased baking dish, 13×9x2 inches; 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 1/2 hours or until potatoes and meat are tender. 6 to 8 servings.
# 1 by Lerinti Sorin
March 12th, 2011 at 1:38 pm #
delicious.
# 2 by Persuasion
March 12th, 2011 at 1:50 pm #
nicely done!!
# 3 by Darla Cooke
March 12th, 2011 at 2:43 pm #
Sounds delicious!
# 4 by d1dezire
March 12th, 2011 at 6:07 pm #
Thanx 4 sharing
# 5 by Meg Smith
March 12th, 2011 at 9:50 pm #
This is the first recipe I’ve ever seen that uses Wheaties cereal. Interesting topping idea. I’ll have to give this a try.
# 6 by CHIPMUNK
March 13th, 2011 at 3:22 am #
Well presented looks good
# 7 by rappeter13
March 13th, 2011 at 10:03 am #
It surely looks tasty.