Connecticut Beef Supper


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A full meal in itself, this dish has a little bit of everything.

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  • 2 lb. stew beef, cubed
  • Salt and pepper to taste
  • 2 large onions
  • 2 Tbs. olive or vegetable oil
  • 1 4 1/2 oz. jar mushrooms
  • 4 medium potatoes, thinly sliced
  • 1 C. cream of mushroom soup
  • 3/4 C. milk
  • 3/4 C. sour cream
  • 2 C. shredded cheese (cheddar)
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • Cracker crumbs, corn flakes or bread

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Season meat with salt and pepper. Cook meat and onion in oil in a large skillet over medium heat until browned and onion tender. Drain off oil. Drain mushrooms, saving liquid, and add enough water to that to make 1 C. Stir liquid and mushrooms into meat and onions. Heat to boiling and then reduce heat and cover. Simmer 2 hours. Preheat oven to 350 degrees. Pour meat mixture into 13x9” inch baking dish. Arrange thinly sliced potatoes over the 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 crumbs on top and continue baking 20 minutes or until the potatoes are tender.

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