Beef Ragout

Submitted by admin on Mon, 08/17/2009 - 22:26
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Summary

Yield6
RecipesBeef

Description

Beef Ragout

Ingredients

  • 1 1/2 lb Top round, 1 inch thick

  • 1 10 3/4 oz can Condensed cheddar cheese soup

  • 1/4 c Dried minced onion

  • 3 T Tomato paste

  • 1/2 t Lemon pepper seasoning

  • 2 c Small mushrooms, halved

  • 9 oz Frozen Italian green beans

  • 1/2 c Buttermilk

  • 9 oz fettuccine

Instructions

Trim fat from steak. Cut into 1 inch pieces. Spray a pan, heat over medium heat and cook the steak, half at a time, until brown. Place meat in a 3 1/2 or 4 quart crockpot. Combine soup, onion, tomato paste and lemon pepper in a medium bowl. Pour mixture over meat. Add mushrooms. Cook on low setting for 8 to 10 hours (or high for 4 to 5 hours). Turn heat to high. Add frozen green beans and buttermilk. Stir, cover and cook for 30 minutes more. Meanwhile, cook fettuccine. Serve meat over fettuccine.