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Mexican Beef & Mushroom Stew

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Submitted by lizardlips

YIELD

6 servings

PREP

10 min

COOK

2 hrs

READY

2 hrs

Ingredients

2 907.2
POUNDS G BEEF, ROUND STEAK
fat trimmed off, cut in 1 inch cubes
1 237
CUP ML ONIONS
chopped
1 1
EACH EACH GARLIC CLOVES
minced
2 3E+1
TABLESPOONS ML BUTTER
or margarine
1 237
CUP ML WATER
½ 2.5
TEASPOON ML SALT
if desired
¼ 1.3
TEASPOON ML CHILI POWDER
12 346.8
OUNCES ML/G MUSHROOMS
whole, undrained
12 346.8
OUNCES ML/G PICANTE SAUCE
mild
3 7.1E+2
CUPS ML RICE
hot, cooked
1 237
CUP ML SOUR CREAM
1 237
CUP ML CHEESE
seasoned with taco mix, shredded

Directions

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 1½ to 2 hours or until meat is tender.

Serve over rice, top with sour cream and cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 438g (15.4 oz)
Amount per Serving
Calories 871 34% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 17g 84%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 896mg 37%
Total Carbohydrate 28g 28%
Dietary Fiber 2g 7%
Sugars g
Protein 113g
Vitamin A 15% Vitamin C 7%
Calcium 25% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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