Connecticut Beef Supper Recipe

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CONNECTICUT BEEF SUPPER

susan larose

By
@lwd338

This came from my mom so I dont know who to give credit to but this dish is the ultimate in comfort food. rich gravey and it makes a BIG 13x9 dish. The meat just falls apart. You can also throw in some mushrooms if you like I have and its awsome. ENJOY!!!


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Comments:

Serves:

6---8

Prep:

45 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

2 Tbsp
shortening
2 lb
stew beef cut in 1 1/2 inch cubes
2 large
onions, sliced thick (1/4 to 1/2 inch)
1 c
water
2 large
potatoes pared and thinly sliced
1 can(s)
cream of mushroom soup, undiluted
1 c
sour cream
1 1/4 c
milk
1 tsp
salt
1/4 tsp
pepper
1 c
shredded sharp cheddar cheese
1 1/4 c
crushed wheaties cereal

Directions Step-By-Step

1
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 heat; cover and simmer 50 minutes.
Heat oven to 350 degrees. Pour meat mixture into ungreased baking dish 13 x 9 x 2 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.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy