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Print this Recipe    Beef Ragout

Beef Ragout

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

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.

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