Italian Beef Stew
|Beef stew meat||2 Pound|
|Italian seasoning||1 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Carrots||3 Large, cut in to chunks|
|Onions||2 Medium, sliced 1/2 inch thick|
|Canned mushroom||8 Ounce, drained (2 Cans, 4 Ounce Each, Whole Mushrooms)|
|Canned italian tomatoes||28 Ounce (1 Can, Pear Shaped)|
|Sour cream||8 Ounce (1 Carton)|
Place meat in 3-quart glass casserole.
Microwave on high for 10 minutes.
Drain and stir in seasonings.
Layer carrots and onions on top.
Microwave on low for 20 minutes.
Blend cornstarch with water.
Stir into meat mixture with mushrooms and tomatoes; mix well.
Recover and continue cooking on low for 35 to 40 minutes or until meat is fork tender.
Fold in sour cream.
Let stand, covered, 5 minutes before serving.