2 lbs. beef for stew, cut into 1 inch cubes
Salt and pepper
2 lg. onions, sliced
2 tbsp. olive oil or vegetable oil
1 (4 1/2 oz.) jar whole mushrooms
4 med. potatoes, pared, thinly sliced
1 (10 1/2 oz.) can cream of mushroom soup
1 tsp. salt
3/4 c. dairy sour cream
1/4 tsp. pepper
3/4 c. milk
2 c. shredded Cheddar cheese (8 oz.)
Cracker crumbs or fine dry bread crumbs

1. Season meat with salt and pepper. Cook and stir meat and onions in olive oil in large skillet over medium heat until meat is brown and onions are tender; pour off oil.

2. Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to make 1 cup. Stir mushrooms and liquid into meat and onions. Heat to boiling; reduce heat and cover. Simmer 2 hours.

3. Heat oven to 350 degrees. Pour meat mixture into baking dish, 13 1/2 x 8 3/4 x 1 3/4 inches. Arrange potatoes over meat. Mix soup, milk, sour cream, 1 teaspoon salt and 1/4 teaspoon pepper; pour over potatoes. Sprinkle with cheese. Bake uncovered 1 hour. Sprinkle with cracker crumbs if desired; bake, uncovered, until potatoes are tender and crumbs are brown, 20 to 30 minutes.