2 lb. stew beef, cubed
2 lg. onions, sliced
Salt and pepper to taste
2 tbsp. oil
1 (4 1/2 oz.) size whole mushrooms
1 med. potato, peeled and sliced thin
1 can cream of mushroom soup
2 c. shredded Cheddar cheese
1/4 tsp. pepper
1 tsp. salt
3/4 c. milk
3/4 c. sour cream
Bread or cracker crumbs

Season meat with salt and pepper to taste. Cook meat and onions in large skillet in oil until meat is browned and onions are tender. Drain mushroom liquid and add enough water to reserved liquid to make 1 cup. Stir mushrooms and liquid into meat and onions, heat to boiling, and simmer 2 hours, covered.

Heat oven to 350 degrees and pour meat/mushroom mixture into 13 x 9 inch pan (or casserole dish) arrange potatoes on top. Mix soup, milk, sour cream, salt and pepper and pour over potatoes. Sprinkle with cheese. Bake uncovered for 1 hour. Sprinkle with crumbs and bake until crumbs are browned, about 30 minutes.