Mexican Beef And Mushroom Stew - cooking recipe

Ingredients

2 lb. round steak, fat trimmed and cut into 1-inch cubes
1 c. chopped onions
1 garlic clove, minced
2 Tbsp. margarine or butter
1 c. water
1/2 tsp. salt (if desired)
1/4 tsp. chili powder
2 (6 oz.) jars whole mushrooms (undrained)
1 (12 oz.) jar mild picante sauce (1 1/2 c.)
3 c. hot cooked rice
1 c. dairy sour cream
4 oz. (1 c.) shredded taco seasoned cheese or Cheddar cheese

Preparation

In Dutch oven, brown round stead with onions and garlic in margarine.
Stir in water, salt, chili powder, mushrooms and picante sauce.
Simmer, uncovered, over medium-low heat for 1 1/2 to 2 hours or until meat is tender.
Serve over rice.
Top with sour cream and cheese.