Mexican Beef and Mushroom Stew

* Exported from MasterCook *

Mexican Beef and Mushroom Stew

Recipe By : Pillsbury Classic Cookbook #86, 33rd Bake-Off, p. 25
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dishes
Mushrooms Pillsbury
Bobbie Not Sent Cheese
Onions Pancakes/Waffles
Rice Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak -- fat trimmed,
-cut in 1 inch cubes
1 cup chopped onions
1 clove garlic -- minced
2 tablespoons butter or margarine
1 cup water
1/2 teaspoon salt -- if desired
1/4 teaspoon chili powder
2 (6 oz.) jars whole mushrooms -- undrained*
12 ounce jar mild picante sauce -- (1 1/2 cup)
3 cups hot cooked rice
1 cup sour cream
1 cup shredded taco sesoned cheese -- OR
-cheddar cheese -- (4 oz.)

In Dutch oven, brown round steak with conions and garlic in margarine. Stir
in water, salt, chili powder, musrhooms and picante sauce. Simmer,
uncovered over Medium-Low heat for 1 1/2-2 hours or until meat is tender.
Serve over rice. top with sour cream and cheese.
Serves 6.
* Three ( 4.5 oz) jars whole mushrooms may be substituted for the two (6
oz.) jars.
Per serving: 520 calories, 38 g protein, 34 g carbohydrate, 24 g fat, 129
mg cholesterol, 1020 mg sodium
Pillsbury Classic Cookbook #86, 33rd Bake-Off, p. 25
Submitted by Annie Darling, Brunsville, MN
MC formatting by bobbi744@acd.net ICQ#2099532

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NOTES : " A Hearty Stew with South-of-The-Border flair."