Connecticut Beef Supper - cooking recipe

Ingredients

2 lb. beef for stew, cut in 1-inch cubes
salt and pepper
2 large onions, sliced
2 Tbsp. olive oil
1 (4 1/2 oz.) can mushrooms
4 potatoes, pared and thinly sliced
1 can cream of mushroom soup
3/4 c. milk
3/4 c. sour cream
1 pkg. shredded Cheddar cheese
cracker or bread crumbs (optional)

Preparation

Cook meat and onions in olive oil.
Season with salt and pepper.
Drain mushrooms, reserving liquid; add water to make 1 cup.
Add mushrooms and 1 cup liquid to meat and onions.
Simmer for 2 hours.
Place in baking dish.
Arrange potatoes over meat. Mix the soup, milk, sour cream, salt and pepper; pour over potatoes.
Sprinkle with cheese.
Bake 1 hour.
Sprinkle with crumbs, if desired; bake another 30 minutes.
(I put this into two casseroles and freeze one.)