50+ Friends Club Cookbook -- Crockery Pot Cooking -- Beef Ragout

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Beef Ragout

From the Kitchen of: Greg

11/2	lb.	boneless beef top round steak, cut 1 inch thick
		Nonstick spray coating
1	can	condensed cheddar cheese soup (103/4 oz.)
1/4	c.	dried minced onion
3	tbsp.	tomato paste
1/2	tsp.	lemon-pepper seasoning
2	c.	fresh small whole mushrooms. halved
1	pkg.	frozen Italian green beans (9 oz.)
1/2	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 31/2 to 4-quart Crockery 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.

Serves 6