Mexican Beef & Mushroom Stew
Yield
6 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, round steak
fat trimmed off, cut in 1 inch cubes |
|
| 1 | cup |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | cup |
water
|
|
| ½ | teaspoon |
salt
if desired |
|
| ¼ | teaspoon |
chili powder
|
|
| 12 | ounces |
mushrooms
whole, undrained |
|
| 12 | ounces |
picante sauce
mild |
|
| 3 | cups |
rice
hot, cooked |
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
cheese
seasoned with taco mix, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, round steak
fat trimmed off, cut in 1 inch cubes |
|
| 237 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
butter
or margarine |
|
| 237 | ml |
water
|
|
| 2.5 | ml |
salt
if desired |
|
| 1.3 | ml |
chili powder
|
|
| 346.8 | ml/g |
mushrooms
whole, undrained |
|
| 346.8 | ml/g |
picante sauce
mild |
|
| 7.1E+2 | ml |
rice
hot, cooked |
|
| 237 | ml |
sour cream
|
|
| 237 | 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.
