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  Recipe Home » Cassoroles » Connecticut Beef Supper
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  Connecticut Beef Supper
  Category: Cassoroles
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 418
Ingredients:
2 lb Stew beef cubed
Salt & pepper to taste
2 large Onions
2 tbsp Olive oil or vegetable oil
1 Jar 4 1/2 oz. mushrooms
4 medium Potatoes
1 cup Cream of mushroom soup
3/4 cup Milk
3/4 cup Sour cream
1 tsp Salt
1/4 tsp Pepper
2 cup Shredded cheddar cheese
Cracker crumbs or bread
Instructions:
Season meat with the salt & pepper. Cook meat and onion in oil in
large skillet over medium heat until meat is brown and onion
tender.Pour off oil. Drain mushrooms saving liquid, to liquid add
enough water to make 1 cup. Stir mushrooms and liquid into meat and
onions. Heat to boiling and then reduce heat and cover. Simmer 2
hours. Preheat oven to 350 F . Pour meat mixture into 13 x 9 inch
baking dish. Arrange thinly sliced potatoes over top. Mix the soup,
milk, sour cream, salt and pepper and pour over the potatoes.
Sprinkle the grated cheese over all and bake 1 hour. Sprinkle the
bread or cracker crumbs on top and continue baking 20 minutes or
until potatoes are tender.
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