2 tbsp. Crisco
2 lg. onions, sliced
4 lg. potatoes, peeled & sliced thin
1 (10 1/2 oz.) can cream of mushroom soup
1 c. sour cream
1 tsp. salt
1 c. shredded cheddar cheese
2 lbs. stewing beef, cut sm.
1 c. water
1 1/4 c. milk
1/4 tsp. pepper

In a large skillet, melt Crisco. Add beef and onions, stirring until beef is browned and onions tender. Add water and heat to boiling. Reduce heat; cover and simmer for 50 minutes.

Heat oven to 350 degrees. Pour meat mixture into ungreased 9 x 13 x 2 inch pan. Arrange potato slices over meat. Stir together soup, sour cream, milk, salt and pepper. Pour over potatoes. Sprinkle with cheese. Bake uncovered for 1 1/2 hours or until potatoes and meat are tender.