Mexican Beef and Mushroom Stew

2 pounds round steak, trimmed and cut into 1 inch cubes

1 cup chopped onions

1 clove garlic, minced

2 T oleo

1 cup water

½ t salt

¼ t chili powder

12 ounces mushrooms, undrained

1 ½ cups picante sauce

3 cups cooked rice

1 cup sour cream

4 ounces shredded cheese

In Dutch oven, brown steak with onions and garlic in oleo. Stir in water, salt, chili powder, mushrooms and picante sauce. Simmer uncovered over medium heat for 1 ½ - 2 hours. Serve over rice. Top with sour cream and cheese.