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, thinly sliced
1 (10 1/2 oz.) can cream of mushroom soup
1 c. sour cream
1 1/4 c. milk
1 tsp. salt
1/4 tsp. pepper
1 c. shredded Cheddar
1 1/4 c. crushed Ritz

Preparation

Melt shortening in a 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.
Heat oven to 350\u00b0.
Pour meat 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 Ritz crackers.
Bake, uncovered, for 1 1/2 hours or until potatoes and meat are tender.
Makes 6 to 8 servings.