Beef and Potato Supper………..

I have been making this dish for 40 years…..since I was just a wee baby. hahahaha. It’s such a perfect comfort meal. It’s hearty, filling and delicious. The weather has been cooler than we are used to here in San Diego and I love it!! This is the perfect dish for this wet, cooler weather. I came across this recipe in an old church cook book, that my mother had. Now, I know she didn’t get it at no church…..she must have been given this by a church going friend. hahahah……sorry. I believe the book was published back in the 50’s. It’s a great cookbook filled with old favorites. It gives me a chuckle because some of the ingredients called for are oleo, chopped bologna, potato flakes, powdered milk, etc. You just don’t see a lot of that these days.

Anyway, this recipe is actually called Connecticut Beef Supper. I have no clue why. When my daughter was little, she used to request connycut meat and tatoes. She loved this dish. It’s good stuff. Now, I used strips of beef, but it’s just as good with ground beef or ground turkey.   Try it both ways!

Rainy, cold weather….a hot beefy, cheesy potato, stick to your ribs, make you feel good dish. What could be better!

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Beef and Potato Supper (aka Connecticut Beef Supper)

2 lbs of beef (round steak, sirloin), cut into strips
1 large onion, sliced thin
4 medium-sized potatoes, sliced thin (I used Yukon gold potatoes, but russets work best)
1 cup sour cream
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1/2 lb mushrooms, sliced thin (optional)

in a large skillet, add approx. 2 tblsp of oil. Add meat and onions and stir till browned and onions are tender. Add 1 cup of water and heat to boiling. reduce heat to simmer, cover and cook for 40 minutes.
Heat oven to 350. Pour meat and onion mixture (including liquid) into a 13×9 baking dish. Arrange potato slices on top of meat.

Stir together soup, sour cream, milk, salt and pepper. Pour the mixture over the potatoes. Cover with foil and bake for 1 hour or until potatoes are tender. Remove foil, top with cheese. Once cheese melts, remove from oven.

Note: you can par boil your potato slices ahead of time, if you don’t want to wait so long for baking.

Note 2: if you don’t eat meat, you can just leave it out. It will still be good.

Sooooooo good!

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