Sour Cream-Tomato Beef Stew

Sour Cream-Tomato Beef Stew


Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds beef chuck steak -- cut into 2x1/2"
-- strips
1 cup onion -- chopped
2 tablespoons vegetable oil
2 cups sliced mushrooms
1 can whole tomatoes -- (14 1/2 oz.)
1 can tomato paste -- (6 oz.)
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
3/4 cup sour cream
2 tablespoons Bisquick baking mix
1/3 cup butter -- melted
1 cup sour cream

Cook beef and onion in oil in Dutch oven until brown.

Stir in mushrooms, tomatoes (with liquid, paste, water, sugar, salt, sauce and pepper; break up tomatoes.

Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, 1 1/2 hour.

Mix 3/4 cup sour cream and 2 Tbsp. baking mix; stir into stew. Heat to boiling.

Mix remaining ingredients; beat 20 strokes. Drop by spoonfuls on stew. Bake at 450 degrees until brown, 10 minutes.

5 - 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98










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