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| CONNECTICUT BEEF | |
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2 lb. round steak or stew meat 2 tbsp. oil 2 chopped onions 2 or 3 lg. potatoes, sliced 1 can mushroom soup 1 c. sour cream 1 tsp. salt 1/4 tsp. pepper 1 c. shredded cheese 1 1/4 c. crushed Wheaties Add 1 cup water to meat and simmer for 50 minutes. Put into 9"x13" pan. Peel potatoes and put on meat. Mix the soup, sour cream, salt and pepper and pour over potatoes. Sprinkle cheese over top and then the Wheaties. Bake at 350 degrees for 1 1/2 hours, uncovered. This can be made the day before but put Wheaties on right before baking. | |
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recipe reviews #47563
Aynne Daugherty (Texas) says:
I have been making Connecticut Beef Dinner for over 30 years. It came in a recipe club I belonged to. It's a family staple for special dinners. Over the years, I have varied it a little. The main thing I do is cook the beef for several hours in the crock pot so that it's very tender. I also add french fried onion rings the last few minutes of the baking, instead of the Wheaties.
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