Connecticut Beef Supper Recipe

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CONNECTICUT BEEF SUPPER

Judy W

By
@zoobie

This recipe is another of my 1971 budget casserole dishes. I have no idea where the name came from. This recipe assembles easy enough, but requires longer cook time.


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Comments:

Serves:

6-8

Prep:

50 Min

Cook:

1 Hr 30 Min

Ingredients

2 Tbsp
shortening or oil
2 lb
beef stew meat, cut into 1" cubes
2 large
onions, sliced
1 c
water
2 large
potatoes, peeled & thinly sliced
1 can(s)
cream of mushroom soup
1 c
sour cream
1-1/4 c
milk
salt and pepper to taste
1 c
shredded cheddar chese
1-1/4 c
wheaties cereal, crushed

Directions Step-By-Step

1
Melt shortening in large skillet. Cook and stir meat and onion until meat is brown and onion is tender.
Add water; heat to boiling. Reduce heat; cover and simmer 50 minutes.
2
Heat oven to 350. Pour meat mixture into ungreased 13x9 baking dish; arrange potato slices on meat.
Stir together soup, sour cream, milk, salt & pepper; pour over potatoes.
Sprinkle with cheese and cereal.
Bake uncovered 1-1/2 hours or until potatoes and meat are tender.

About this Recipe

Course/Dish: Beef