"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Connecticut Beef Supper Recipe

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This recipe for Connecticut Beef Supper, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Jackson Hartshorn


2 large onions
2 tbsp. oil
2 pounds round steak, cut in cubes
1 cup water
1 can cream of mushroom soup
potatoes slices thin
1 cup sour cream
1 1/4 cup milk
1 tsp. salt
1/4 tsp pepper
1 cup grated cheddar cheese
1/2 cup crushed corn flakes

Brown onions in oil. Add meat and water. Cover and simmer for 1 hour. Heat oven to 350 degrees. Pour meat and onions into a 9X13 baking dish. Place potato slices over meat to cover. Blend soup, sour cream, milk, salt and pepper. Pour evenly over top. Sprinkle with crushed corn flakes and cheese that have been mixed together. Bake 1 1/2 hours uncovered or until done.




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