Round Steak

Sour Cream-Tomato Beef Stew

Sour Cream-Tomato Beef Stew

Ingredients

• Serving Size : 1
• 2 1/2 pounds beef chuck steak – cut into 2×1/2″
• 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

Method

1. Cook beef and onion in oil in Dutch oven until brown.
2. Stir in mushrooms, tomatoes with liquid, paste, water, sugar, salt, sauce and pepper; break up tomatoes.
3. Heat to boiling; reduce heat.
4. Cover and simmer, stirring occasionally, until beef is tender, 1 1/2 hour.
5. Mix 3/4 cup sour cream and 2 tbsp baking mix; stir into stew.
6. Heat to boiling.
7. Mix remaining ingredients; beat 20 strokes.
8. Drop by spoonfuls on stew.
9. Bake at 450 degrees until brown, 10 minutes.
10. 5 – 6 servings.