Sour Cream-Tomato Beef Stew
 

Sour Cream-Tomato Beef Stew

Serving Size : 5

2 1/2 pounds beef chuck steak - cut into 2x1/2" strips
1 cup chopped onion
2 tablespoons vegetable oil
2 cups sliced mushrooms
1 (14 1/2 oz. )can whole tomatoes
1 (6 oz.) can tomato paste
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 melted butter
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 tablespoons 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.

Source: "Possum Kingdom Lake Cookbook"
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Per Serving (excluding unknown items): 403 Calories; 35g Fat (75.3%
calories from fat); 6g Protein; 20g Carbohydrate; 3g Dietary Fiber; 69mg
Cholesterol; 461mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0
Non-Fat Milk; 7 Fat; 0 Other Carbohydrates.


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