Ingredients
2 lb stew beef cubed
1 salt & pepper to taste
2 large onions
2 tbsp olive oil or vegetable oil
1 jar 4 1/2 oz. mushrooms
4 medium potatoes
1 cup cream of mushroom soup
3/4 cup milk
3/4 cup sour cream
1 tsp salt
1/4 tsp pepper
2 cup shredded cheddar cheese
1 cracker crumbs or bread
Directions
Season meat with the salt & pepper. Cook meat and onion in oil in
large skillet over medium heat until meat is brown and onion
tender.Pour off oil. Drain mushrooms saving liquid, to liquid add
enough water to make 1 cup. Stir mushrooms and liquid into meat and
onions. Heat to boiling and then reduce heat and cover. Simmer 2
hours. Preheat oven to 350 F . Pour meat mixture into 13 x 9 inch
baking dish. Arrange thinly sliced potatoes over top. Mix the soup,
milk, sour cream, salt and pepper and pour over the potatoes.
Sprinkle the grated cheese over all and bake 1 hour. Sprinkle the
bread or cracker crumbs on top and continue baking 20 minutes or
until potatoes are tender.
Servings: 8 servings
Connecticut Beef Supper Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into antiquity, in fact as far back into history as the Egyptians, and quite possibly further than that. Having said that, these, early records were just very basic pictorial instructions for preparing food.
As we move into The time of the romans 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. He tells us how the roman meals were divided into starters, main course and dessert, a style of dining still practiced today. Aspicius describes how the Roman chefs were skilled in the use of many different spices, including some that we all recognise like basil, mint and parsley. During the next few hundred years, the powerful families of Europe strove to serve up the best banquets, and consequentially the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the twentieth century, recipe publications were greatly in demand due to better eduction, people having increased free time and a general increase in wealth. |
We hope you enjoy this Connecticut Beef Supper recipe.
