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    Beef Ragout

    Source of Recipe


    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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