Connecticut Beef Supper
From upstatevoyager 16 years ago
- 60 minutes to make
- Serves 8
I found this in an old Church cookbook. Great for a family dinner or a pot luck supper. Almost an all in one meal. Perhaps a little time consuming, but worth it.
Ingredients
- 2 pounds stewing beef cubes shopping list
- salt and pepper shopping list
- 2 large sweet onions, thinly sliced shopping list
- 2 tablespoons vegetable oil shopping list
- 1 can mushrooms shopping list
- 4 medium potatoes, peeled and thinly sliced shopping list
- 1 can cream of mushroom soup shopping list
- 3/4 cup milk shopping list
- 3/4 cup sour cream shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon ground black pepper shopping list
- 2 cups cheddar cheese, shredded shopping list
- dry bread crumbs shopping list
How to make it
- Sprinkle beef cubes with salt and pepper.
- In Dutch oven, brown meat and onions in oil over medium heat.
- Drain.
- Drain mushrooms, reserving liquid.
- Add enough water to mushroom liquid to make 1 cup.
- Stir mushrooms and liquid into meat and onions.
- Bring to a boil. Reduce heat and simmer 2 hours.
- Spoon mixture into a greased 13x9 inch baking pan.
- Arrange potatoes over meat.
- Whisk together soup, milk, sour cream, 1 teaspoon salt and 1/4 teaspoon ground black pepper.
- Pour over potatoes.
- Sprinkle with cheddar cheese.
- Bake at 350 degrees for 1 hour.
- Sprinkle with breadcrumbs.
- Bake an additional 20 minutes or until potatoes are tender and breadcrumbs are browned.
People Who Like This Dish 7
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