Sunday, October 25, 2015

Connecticut Beef: A New Version Of A Family Classic

Growing up, casseroles were always a staple. One of my favorites is Connecticut Beef Supper. When I eat it, I'm immediately transported back to large family dinner parties. This is one of those meals that sticks with you and can be relied on for savory satisfaction.

Here is an updated version of this classic casserole.

2 T olive oil
2 lbs stew meat, cut into bite sized pieces
1 large yellow onion, chopped
Salt & Pepper to taste
2 cloves garlic, chopped
10-12 mushrooms, sliced
1/2 cup water
1/2 cup Marsala wine
3 medium red potatoes, peeled and thinly sliced
8 oz container sour cream
10.5 oz cream of mushroom soup
2 cups cheddar cheese, shredded

  1. In a large stew pot, heat oil over medium-high heat. Add stew meat, onion, garlic, salt and pepper. Allow meat to brown; stir often.
  2. Add mushrooms, water and wine and bring to a slight boil. Reduce heat to low, cover and let simmer for at least 2 hours (the meat should be very tender).
  3. Pour meat mixture into a 9x13 baking dish. Add the sliced potatoes in a thin layer.
  4. Mix together the sour cream and cream of mushrooms soup; spread over the potato layer.
  5. Sprinkle with cheese; cover with foil.
  6. Bake for 1 hour at 350 degrees.
  7. Remove foil and sprinkle with breadcrumbs. Bake uncovered for another 30 minutes (potatoes should be very tender when pierced with a knife).
  8. Remove from the oven and cool for a few minutes before serving.
  9. Enjoy! Serves 8-10.
FYI: Always cut your potatoes thin and test that they are done with a fork. This will ensure that they cook all the way through and are not crunchy.

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