Connecticut Beef Supper - cooking recipe

Ingredients

2 Tbsp. shortening
2 lb. beef stew meat, cut into 1-inch cubes
2 large onions, sliced
1 c. water
2 large potatoes, pared and thinly sliced
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 c. dairy sour cream
1 1/4 c. milk
1 tsp. salt
1/4 tsp. pepper
1 c. shredded Cheddar cheese (about 4 oz.)
1 1/4 c. Wheaties cereal, crushed

Preparation

Melt shortening in large skillet.
Cook and stir meat and onion in shortening until meat is brown and onion is tender.
Add water; heat to boiling.
Reduce heat; cover and simmer 50 minutes. Heat oven to 350\u00b0.
Pour mixture into ungreased baking dish, 13 x 9 x 2-inch.
Arrange potato slices on meat.
Stir together soup, sour cream, milk, salt and pepper; pour over potatoes.
Sprinkle with cheese and cereal.
Bake, uncovered, 1 1/2 hours or until potatoes and meat are tender.
Makes 6 to 8 servings.