Mexican Beef and Mushroom Stew

• 2 pounds beef, round steak fat trimmed off, cut in 1 inch cubes
• 1 cup onions chopped
• 1 each garlic cloves minced
• 2 tablespoons butter or margarine
• 1 cup water
• 1/2 teaspoon salt if desired
• 1/4 teaspoon chili powder
• 12 ounces mushrooms whole, undrained
• 12 ounces picante sauce mild
• 3 cups rice hot, cooked
• 1 cup sour cream
• 1 cup cheese seasoned with taco mix, shredded

1. In Dutch oven, brown round steak with conions and garlic in margarine.
2. Stir in water, salt, chili powder, musrhooms and picante sauce.
3. Simmer, uncovered over Medium-Low heat for 1 1/2 to 2 hours or until meat is tender.
4. Serve over rice, top with sour cream and cheese.

beef, onions, garlic, butter, water, salt, chili powder, mushrooms, picante sauce, rice, sour cream, taco

Taken from recipeland.com/recipe/v/mexican-beef-mushroom-stew-36464 (may not work)