2 lb. beef for stewing, cut into 1 inch cubes (or use round steak)
Salt & pepper
2 tbsp. butter or cooking oil
1 clove garlic, minced
3 good-sized onions, sliced thinly
1 (4 1/2 oz.) jar mushrooms
4 to 5 med. potatoes, pared, thinly sliced
1 can cream of mushroom soup
3/4 c. half & half
3/4 c. sour cream
1 tsp. salt
1/4 tsp. pepper
2 c. shredded cheddar cheese
Cracker crumbs or fine dry bread crumbs, if desired

Season meat with salt and pepper. Brown with the garlic and sliced onions with butter in a large skillet or roasting pan over medium heat until meat is brown and onions rather tender. (If you use oil instead of butter, pour off fat.)

Drain mushrooms, reserving liquid. Add enough water or wine to mushroom liquid to make 1 cup. Stir mushrooms and liquid into meat and onions. Heat to boiling, reducing heat and cover. Simmer. If using stew meat, simmer until tender, about an hour. Round steak will take about 15 minutes.

Pour meat into a lightly greased baking dish (9 x 13 inches). Arrange sliced potatoes over meat, lightly salting them if desired. Mix soup, half and half, sour cream, 1 teaspoon salt and 1/4 teaspoon pepper. Pour over potatoes and meat. Sprinkle with cheese. Bake 1 hour, uncovered, in a preheated, moderate oven (350 degrees). Sprinkle with cracker crumbs, if desired and bake 20 to 30 minutes longer. Makes 8 to 10 servings. Great company dish!