Beef Supper
2 lb. stew beef, 1" cubes
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cups sour cream or low fat yogurt
2 large onions
2 tbsp. olive oil or vegetable oil
4 1/2 oz. jar whole mushrooms
4 medium potatoes, peeled slice thin
1 can cream of mushroom soup
3/4 cups milk
1 tsp. salt
1/4 tsp. pepper
2 cups shredded cheddar cheese
1 cup cracker crumbs or dry bread crumbs
8 Servings
Season meat with 1/4 teaspoon salt and 1/8 teaspoon pepper
Brown meat in large skillet until brown
Add onions and olive oil and cook until onions are tender
Drain off excess oil
Drain mushrooms (reserve liquid)
Add water to mushrooms liquid to make 1 cup
Stir mushrooms and liquid over meat and onions
Heat to boiling; reduce heat and cover
Simmer 2 hours
Pour mixture into 13 x 9 inch baking dish
Arrange sliced potatoes over meat
Mix milk, soup, sour cream, salt, and pepper
Pour over potatoes
Sprinkle with cheese
Bake at 350 degrees uncovered 1 hour
Sprinkle with crumbs
Bake uncovered until potatoes are tender and crumbs brown, about 20-30 minutes