Connecticut Beef Supper
From peggy_sue 16 years ago
- 90 minutes to make
- Serves 8
This recipe takes a long time to prepare but is more than worth it in taste. My mom fixed this for me special for my 12th birthday and I loved it so much, and the family it was my birthday dinner every year after that!
Ingredients
- 2 tbsp vegetable oil shopping list
- 2 lbs lean cubed stew meat shopping list
- 2 large onions, sliced shopping list
- 1 cup water shopping list
- 3 large pototoes thinly sliced shopping list
- 1 cup sour cream shopping list
- 1 1/2 cup milk shopping list
- 1 tsp salt shopping list
- 1/4 tsp pepper shopping list
- 1 cup shredded cheese shopping list
- 1 can cream mushroom soup shopping list
- 1 1/4 cup crushed corn flakes shopping list
How to make it
- Heat oil in skillet
- Stir in meat and onions
- Cook till tender and brown
- Add water, heat till boiling
- Reduce heat & simmer for 50 minutes.
- Heat oven to 350 degrees
- Pour meat inot ungressed 9x13x2 inch baking dish
- Arrange potatoes on meat
- Stir together soup, sour cream, milk, salt & pepper
- Pour over potoatoes
- Sprinkle with cheese and corn flakes
- Bake uncovered 1 1/2 hours or until potatoes and meat are tender.
- I found that after an hour, to keep the corn flakes and cheese from burnig, it is best to cover with foil.
People Who Like This Dish 5
- Good4U Perth, Canada
- cinnamongal Mequon, WI
- momo_55grandma Mountianview, AR
- grk Houston, TX
- sparow64 Sweetwater, TN
- peggy_sue Waxahachie, TX
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" It was excellent "