Connecticut Beef Supper Recipe

• 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

Directions