Beef Ragout

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      Beef Ragoutapproved1 smilie
      1 1/2 lb. boneless beef top round steak, cut 1 inch thick
      Nonstick spray coating
      1 can condensed cheddar cheese soup
      1/4 cup dried minced onion
      3 tbs tomato paste
      1/2 tsp lemon-pepper seasoning
      2 cups fresh small whole mushrooms. halved
      9-oz pkg frozen Italian green beans
      1/2 cup buttermilk
      9-oz pkg 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 3 1/2 to 4-quart crockot. 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. Serves 6

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