*  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 bobbi744@acd.net ICQ#2099532
 
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 NOTES : “ A Hearty Stew with  South-of-The-Border flair.”