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Beef Ragout

1-1/2 lb boneless beef top round steak, cut 1 inch thick Nonstick spray coating 1 can cheddar cheese soup 1/2 cup water 1/4 cup dried minced onion 3 Tbsp tomato paste 1/2 tsp lemon-pepper seasoning 1 (9-oz) pkg. frozen Italian-style green beans 2 cups fresh small whole mushrooms, halved 1/2 cup buttermilk 10 oz fettuccine, cooked and drained Trim fat from beef. Cut meat into 1-inch pieces Spray a large skillet with nonstick coating. Preheat over medium heat. Brown meat, half at a time Place in a 3-1/2- or 4-quart slow cooker. In a bowl combine soup, water, onion, tomato paste, and lemon-pepper seasoning. Pour mixture over the meat. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. To serve, if cooking on low, turn slow cooker heat to high Run frozen beans under cold running water to separate; add to slow cooker with mushrooms. Stir in buttermilk. Cook, covered, on high-heat setting for 30 minutes more or till beans are crisp-tender Serve over hot, cooked fettuccine. Makes 6 servings

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