Connecticut Beef Supper
| Yield: | 1 Servings |
| Categories: |
| 2 | lb | Stew beef, cut in 1-inch cubes |
| Salt and pepper to taste | ||
| 2 | lg | Onions |
| 2 | tb | Olive oil, or vegetable oil |
| 1 | Jar (4 1/2 ounces) whole mushrooms | |
| 4 | md | Potatoes, sliced thin |
| 1 | cn | Cream of mushroom soup |
| 3/4 | c | Milk |
| 3/4 | c | Sour cream |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | c | Shredded cheddar cheese (8 ounces) |
| Cracker crumbs or fine dry bread crumbs |
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