Sour Cream-Tomato Beef Stew Recipe

ingredients

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 can (14.5 ounce size) whole tomatoes
1 can (6 ounce size) tomato paste
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
3/4 cup sour cream
2 tablespoons baking mix (like bisquick or jiffy)
1/3 cup melted butter
1 cup sour cream

directions

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 F until brown, 10 minutes.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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