Connecticut Beef Supper - cooking recipe

Ingredients

2 lb. beef for stew (1-inch cubes)
salt
pepper
2 large onions, sliced
2 Tbsp. olive oil or vegetable oil
1 (4 1/2 oz.) jar whole mushrooms
4 medium potatoes, pared and thinly sliced
1 can mushroom soup
3/4 c. milk
3/4 c. dairy sour cream
1 tsp. salt
1/4 tsp. pepper
2 c. shredded Cheddar cheese
cracker crumbs

Preparation

Season meat with salt and pepper.
Cook with onions in olive oil in large skillet until brown.
Drain.
Drain mushrooms, reserving liquid.
Add enough water to mushroom liquid to make 1 cup.
Stir mushrooms and liquid into meat and onions.
Heat to boiling; cover.
Simmer 2 hours.
Heat oven to 350\u00b0.
Pour meat mixture into baking dish (13 x 9-inch).
Arrange potatoes over meat.
Mix soup, milk, sour cream, 1 teaspoon salt and 1/4 teaspoon pepper.
Pour over.
Sprinkle with cheese.
Bake, uncovered, 1 hour.
Sprinkle cracker crumbs on.
Bake 20 to 30 minutes more.