Sour Cream-Tomato Beef Stew

Ingredients:

2 1/2 pounds beef chuck steak, cut into 2" cubes

1 cup chopped onion

2 tablespoons cooking oil

2 cups sliced mushrooms

1 can (14.5 ounces) whole tomatoes

1 can (6 ounces) tomato paste

1/2 cup water

1 tablespoon granulated sugar

1 1/2 teaspoons salt

1/2 teaspoon Worcestershire sauce

1/2 teaspoon crushed black pepper

3/4 cup sour cream

2 tablespoons baking/biscuit mix

2 cups baking/biscuit mix

1/3 cup butter, melted

1 cup sour cream

Directions:

 In Dutch oven, cook beef and onion in oil 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 for 1 1/2 hours until beef is tender, stirring occasionally.

Preheat oven to 450 degrees. In a small bowl, mix 3/4 cup sour cream and 2 tablespoons baking mix; stir into stew. Heat again to boiling. In a mixing bowl, mix 2 cups baking mix, 1/3 cup butter and 1 cup sour cream; beat 20 strokes. Drop by spoonfuls on stew. Place Dutch oven into the stove and bake at 450 degrees for 10 minutes or until brown. Yield: 5-6 servings