Mexican Beef and Mushroom Stew

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