CONNECTICUT BEEF SUPPER

Connecticut Beef Supper Recipe

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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.

Rating:

★★★★★ 1 vote

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

How to Make CONNECTICUT BEEF SUPPER

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.

Printable Recipe Card

About CONNECTICUT BEEF SUPPER

Course/Dish: Beef




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