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Beef Dinner over Fettuccini

1 1/2 pounds top round, 1 inch thick
1 10-3/4 ounce can condensed cheddar cheese soup
1/4 cup dried minced onions
3 tablespoons tomato paste
1/2 teaspoon prepared lemon pepper seasoning
2 cups small mushrooms, halved
9 ounces frozen Italian green beans
1/2 cup buttermilk
9 ounces fettuccine, cooked


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 slow cooker. 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. Serve over cooked fettuccine.

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