Connecticut Beef Supper - cooking recipe

Ingredients

2 lb. beef stew meat, cut into 1-inch cubes
2 large onions, sliced
2 Tbsp. vegetable oil
1 (4 1/2 oz.) can mushrooms
4 medium potatoes, pared and thinly sliced
1 (10 1/2 oz.) can cream of mushroom soup
3/4 c. milk
3/4 c. sour cream
1 tsp. salt
1/4 tsp. pepper
2 c. shredded Cheddar cheese
1 1/2 c. bread crumbs

Preparation

Brown meat and onions in oil; pour off oil.
Drain mushrooms (reserve liquid).
Add water to reserved mushroom liquid to make 1 cup.
Stir mushrooms and liquid into beef mixture.
Heat to boiling.
Reduce heat, cover and simmer for 2 hours, until meat is tender.