Recipe: Slow Cooker Beef Ragout (using cheddar cheese soup) (crock pot)

SLOW COOKER BEEF RAGOUT

1 1/2 lbs. top round, 1-inch thick
1 (10 3/4-oz.) can condensed Cheddar cheese soup
1/4 cup dried minced onion
3 tbsp. tomato paste
1/2 tsp. lemon pepper seasoning
2 cups small mushrooms, halved
9 oz. frozen Italian green beans
1/2 cup buttermilk
9 oz. fettuccine, uncooked

Trim fat from steak. Cut into 1-inch pieces. Spray a pan with vegetable oil spray and brown the steak, half at a time until browned. Place meat into a 3 1/2- or 4-quart slow cooker.

Combine undiluted soup, onion, tomato paste and lemon pepper in a medium bowl. Pour mixture over meat. Add mushrooms.

Cook on Low setting for 8-10 hours.

Turn heat to High and add frozen green beans and buttermilk.

Stir, cover and cook for 30 more minutes.

Meanwhile, cook fettuccine according to package directions.

Serve meat mixture over fettuccine.

Serves 4-6
Dinner on the Double by Better Homes and Gardens