Connecticut beef supper
2 tbsp. shortening
2 lbs. beef stew meat, cut into 1" cubes
2 large onions, sliced
1 cup water
2 large potatoes, pared and thinly sliced
1 can condensed cream of mushroom soup
1 cup sour cream
1 1/4 cup milk
1 tsp. salt
1/4 tsp. pepper
1 cup shredded cheddar cheese
1 1/4 cups Wheaties cereal, crushed
Melt shortening in large skillet.
Cook and stir meat and onion in shortening until meat is brown and onion is tender.
Add water; heat to boiling.
Reduce heat; cover and simmer 50 minutes.
Heat oven to 350F.
Pour meat mixture into ungreased baking dish; arrange potato slices on meat.
Stir together soup, sour cream, milk, salt and pepper; pour over potatoes.
Sprinkle with cheese and cereal.
Bake uncovered 1 1/2 hours or until potatoes and meat are tender.