*  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."