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How To make Mexican Beef and Mushroom Stew

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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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