Beef Ragout (Crock-Pot)
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 crockery 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 crockery cooker heat to high
Run frozen beans under cold running water to separate; add to crockery 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
Recipe submitted by ~Donna~ V on 5/03/99
Back to Beef List
Back to Main Recipe List
