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Connecticut Beef Supper

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CONNECTICUT BEEF SUPPER
 Categories: Casseroles, Stews
      Yield: 8 Servings
 
      2 lb Stew beef  cubed
           Salt & pepper to taste
      2 lg Onions
      2 tb Olive oil or vegetable oil
      1    Jar 4 1/2 oz. mushrooms
      4 md Potatoes
      1 c  Cream of mushroom soup
    3/4 c  Milk
    3/4 c  Sour cream
      1 ts Salt
    1/4 ts Pepper
      2 c  Shredded cheddar cheese
           Cracker crumbs or bread
 
  Season meat with the salt & pepper. Cook meat and onion in oil in
  large skillet over medium heat until meat is brown and onion
  tender.Pour off oil. Drain mushrooms saving liquid, to liquid add
  enough water to make 1 cup. Stir mushrooms and liquid into meat and
  onions. Heat to boiling and then reduce heat and cover. Simmer 2
  hours. Preheat oven to 350 F . Pour meat mixture into 13 x 9 inch
  baking dish. Arrange thinly sliced potatoes over top. Mix the soup,
  milk, sour cream, salt and pepper and pour over the potatoes.
  Sprinkle the grated cheese over all and bake 1 hour. Sprinkle the
  bread or cracker crumbs on top and continue baking 20 minutes or
  until potatoes are tender.
 
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