2 lb. stew beef, 1" cubes
1/4 lb. salt
Pepper to taste
2 lg. onions
3/4 c. sour cream or low fat yogurt
2 tbsp. olive oil or vegetable oil
4 1/2 oz. jar whole mushrooms
4 med. potatoes, peeled slice thin
1 can cream of mushroom soup
3/4 c. milk
1 tsp. salt
1/4 tsp. pepper
2 c. shredded cheddar cheese
1 c. cracker crumbs or fine dry bread crumbs

Season meat with 1/4 teaspoon salt and pepper to taste. Brown meat in large skillet until brown. Add onions and olive oil and cook until onions are tender. Drain off excess oil. Drain mushrooms (reserve liquid). Add water to mushrooms liquid to make 1 cup. Stir mushrooms and liquid over meat and onions. Heat to boiling; reduce heat and cover. Simmer 2 hours.

Pour mixture into 13 x 9 inch baking dish. Arrange sliced potatoes over meat. Mix soup, milk, sour cream, salt and pepper. Pour over potatoes. Sprinkle with cheese. Bake at 350 degrees uncovered 1 hour. Sprinkle with crumbs. Bake uncovered until potatoes are tender and crumbs brown, about 20-30 minutes. Makes 8 servings.