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Receta Connecticut Beef Supper

Name: Connecticut Beef Supper
Ingredients: 2 lb Stew beef, cut in 1-inch cubes Salt and pepper to taste; 2 lrg Onions; 2 Tbsp. Extra virgin olive oil, or possibly vegetable oil; 1 jar (4 1/2 ounces) whole mushrooms; 4 med Potatoes, sliced thin; 1 can Cream of mushroom soup; 3/4 c. Lowfat milk; 3/4 c. Lowfat sour cream; 1 tsp Salt; 1/4 tsp Pepper; 2 c. Shredded cheddar cheese (8 ounces) Cracker crumbs or possibly fine dry bread crumbs

de Global Cookbook

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Ingredientes

2 lb Stew beef, cut in 1-inch cubes Salt and pepper to taste
2 lrg Onions
2 Tbsp. Extra virgin olive oil, or possibly vegetable oil
1 jar (4 1/2 ounces) whole mushrooms
4 med Potatoes, sliced thin
1 can Cream of mushroom soup
3/4 c. Lowfat milk
3/4 c. Lowfat sour cream
1 tsp Salt
1/4 tsp Pepper
2 c. Shredded cheddar cheese (8 ounces) Cracker crumbs or possibly fine dry bread crumbs

Direcciones

Season meat with salt and pepper. Cook and stir meat and onions in oil, in large skillet over medium heat till brown and onions are tender. Poor off oil.
Drain mushroom, reserving liquid. Add in sufficient water to the liquid to make l c.. Stir mushrooms and liquid into meat and onions. Heat to boiling; reduce heat and cover. Simmer 2 hrs.
Preheat oven to 350. Pour meat into 13 x 9 baking dish. Arrange potatoes over meat. Mix soup, lowfat milk, lowfat sour cream, salt and pepper, and pour over potatoes. Sprinkle with cheese. Bake uncovered for l hour. Sprinkle with crumbs and bake 20-30 min, till potatoes are tender and crumbs are brown.
If necessary, lower fat dairy products could be substituted, where available, but is so good, as is!