*  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 [email protected] ICQ#2099532

                  - - - - - - - - - - - - - - - - - -

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

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.