This is from my Facebook for the beginning of Fifty States of New Recipe Tuesday. It was originally written on October 20, 2015.
It’s Tuesday, and that means it’s time for our next installment of Fifty States of New Recipe Tuesday. We are now at week five, which means we welcome Connecticut to the US, ratifying the Constitution on January 9, 1788.
It is known as the Constitution State, the Nutmeg State, the Provisions State, and the Land of Steady Habits. I have no idea why. And being that we are on a hunt for a new recipe, the fact that Connecticut is the Nutmeg State, and yet produces no nutmeg, nor has an dishes renowned for the ingredient, is well, baffling.
So off I went in search of the quintessential Connecticut dish. And, yeah, nothing. Really, this state is kind of a big suburb of New York City. No offense. It just doesn’t seem to have it’s own culinary identity.
Ok, I take that back. It is famously known as the creator of the Hamburger. The burger on a bun. Apparently, the story goes that a man came into a small restaurant and needed something quick that he could take with him. The cook took a beef patty and put it between 2 slices of bread.
But that does not give me a new recipe.
So what I did find, over and over again, was Connecticut Dinner. Yep, that is what it is called. I was not able to find it’s roots or why it is called this. The best story seems to be that this is a Betty Crocker recipe from the 1970s, and people in Connecticut adopted it as it’s own.
It sounded interesting so I tried it. I can’t say that I understand what all the fuss is about. It is ok at best. The 16 year old didn’t like it at all. He went right to a frozen pizza. The soup/sour cream/milk mixture broke, so it didn’t look good, (glad I took at pic of the whole dish before serving!) and the flavor was sort of bland. Desperately need salt!
I give this one a B (probably being generous with that) and will not make it again. Sorry CT, just didn’t cut it.
Recipe (from about 5000 sources on the internet, all 100% identical)
2 Tbsp shortening
2 lb stew beef cut in 1 1/2 inch cubes
2 large onions, sliced thick (1/4 to 1/2 inch)
1 c beef broth
2 large potatoes pared and thinly sliced
1 can cream of mushroom soup, undiluted
1 c sour cream
1 1/4 c milk
1 tsp salt
1/4 tsp pepper
1 c shredded sharp cheddar cheese
1 1/4 c crushed Wheaties cereal
Melt shortening in large skillet . Cook and stir meat and onion in shortening until meat is brown and onion is tender. Add broth; heat to boiling. Reduce heat; cover and simmer 50 minutes.
Heat oven to 350 degrees. Pour meat mixture into ungreased baking dish 13 x 9 x 2 inches; arrange potato slices on meat.
Stir together soup, sour cream, milk, salt and pepper; pour over potatoes. Sprinkle with cheese and cereal.
Bake uncovered 1 1/2 hours or until potatoes and meat are tender. 6 to 8 servings.