Connecticut Beef Dinner - cooking recipe

Ingredients

2 Tbsp. margarine
2 lb. rump roast, cut in cubes
1 large onion, sliced
1 c. water
2 large potatoes, pared and thinly sliced
1 (10 1/2 oz.) can cream of mushroom soup
1 c. sour cream
1 1/2 c. milk
1 tsp. salt
1/4 tsp. pepper
1 c. shredded Cheddar cheese
1 1/2 c. cornflakes, crushed

Preparation

Melt margarine in skillet.
Add beef, onion and water; cook to boiling.
Reduce heat, cover and simmer 50 minutes.
Heat oven to 350\u00b0.
Pour meat mixture into greased baking pan (13 1/2 x 9 x 2-inch).
Arrange potatoes over meat.
Stir together soup, sour cream, milk, salt and pepper; pour over potatoes.
Sprinkle with cheese and cornflakes.
Bake uncovered 1 1/2 hours.
Makes 6 to 8 servings.