Ingredients:

• 1 lb. tenderloin beef or venison cut into 1" cubes
• 2 Tbsp. butter
• 2 Large onions, sliced thin
• 1/2 cup of sliced mushrooms
• 1/2 can reduced fat condensed cream of mushroom soup
• 1/2 cup fat-free Laura Lynn milk
• 1/2 cup shredded sharp cheddar cheese – reduced fat
• 1 cup Daisy Brand Light Sour Cream
• cooked rice or egg noodles

Directions:

In small bowl, mix soup and milk. Fold in sour cream and set aside. Brown beef cubes in butter; add onions and mushrooms and saute until onions are golden. Lower heat and add soup mixture to meat,onions & mushrooms. Cover and simmer on low heat for 1 hour or until meat is tender, stirring several times during simmering period. Sprinkle cheese over stew the last 5 minutes. Serve over rice or noodles.