Beef Ragout
| 1½ | lb. | boneless beef top round steak, cut 1 inch thick |
| Nonstick spray coating | ||
| 1 | can | condensed cheddar cheese soup (10¾ oz.) |
| ¼ | c. | dried minced onion |
| 3 | tbsp. | tomato paste |
| ½ | tsp. | lemon-pepper seasoning |
| 2 | c. | fresh small whole mushrooms. halved |
| 1 | pkg. | frozen Italian green beans (9 oz.) |
| ½ | c. | buttermilk |
| 9 | oz. | packaged dried fettucine |
- Trim fat from steak. Cut steak into 1-inch pieces. Spray an unheated 4-quart Dutch oven with nonstick coating. Preheat over medium heat. Cook steak, half at a time, until brown. Drain off fat.
- Place meat pieces in a 3½ to 4-quart crock pot. Combine soup, onion, tomato paste, and lemon-pepper seasoning in a medium bowl. Pour mixture over meat. Add mushrooms.
- Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)
- Turn to high, if using low setting. rinse frozen beans under cold running water to separate; add to cooker. Stir in buttermilk. Cover and cook for 30 minutes more.
- Cook fettucine according to package directions. Serve meat mixture over fettucine.
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