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Connecticut Beef Supper Recipe

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This recipe for Connecticut Beef Supper, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Edmondson
Added: Saturday, July 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T. shortening
2 lbs. beef stew meat, cut in 1 " cubes
2 large onions
1 cup water
2 large potatoes, pared and thinly sliced
1 can condensed cream of mushroom soup
1 cup sour cream
1 1/4 cup milk
1 tsp. salt
1/4 tsp pepper
1 cup shredded cheddar cheese (about 4 o.z.)
1 1/4 cup Wheaties cereal, crushed

Directions:
Directions:
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 degrees. Put meat mixture into baking dish, 13 X 9X 2 ". 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.

Personal Notes:
Personal Notes:
Makes 6 to 8 servings



 

 

 

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