connecticut beef supper

Name: CONNECTICUT BEEF SUPPER
Prep time: 50 min
Cook time: 1 h 30 min
Yield: 6
Ingredients: 2 tablespoon(s) shortening or oil; 2 pound(s) beef stew meat, cut into 1" cubes; 2 large onions, sliced; 1 cup(s) water; 2 large potatoes, peeled & thinly sliced; 1 can(s) cream of mushroom soup; 1 cup(s) sour cream; 1-1/4 cup(s) milk; - salt and pepper to taste; 1 cup(s) shredded cheddar chese; 1-1/4 cup(s) wheaties cereal, crushed

(1 RATING)

56 Pinches 1 Photo

Judy W

somewhere in, MI

Updated on Aug 14, 2013

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.

Rate

Better than Hamburger helper. An old favorite from circa 70’s Betty Crocker recipe box bought recipe cards I had long ago.

prep time 50 Min

cook time 1 Hr 30 Min

method ---

yield 6-8 serving(s)

Ingredients

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

How To Make connecticut beef supper

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.

Step 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.
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