Mexican Beef And Mushroom Stew

Ingredients

2 pounds round steak fat trimmed
1 cup onions
1 clove garlic
2 tablespoons butter
1 cup water
1/2 teaspoon salt if desired
1/4 teaspoon chili powder
12 ounce mild picante sauce
3 cups rice
1 cup sour cream
1 cup taco sesoned cheese

Instructions

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