Beef Ragout

11/2 lb. boneless beef top round steak, cut 1 inch thick
Nonstick spray coating
1 can condensed cheddar cheese soup (103/4 oz.)
1/4 c. dried minced onion
3 tbsp. tomato paste
1/2 tsp. lemon-pepper seasoning
2 c. fresh small whole mushrooms. halved
1 pkg. frozen Italian green beans (9 oz.)

1. Trim fat from steak. Cut steak into 1-inch pieces. Spray an unheated 4-quart Dutch oven with nonstick coating. Preheat over medium heat. Cook steak, half at a time, until brown. Drain off fat.

2. Place meat pieces in a 31/2 to 4-quart Crockery Pot. Combine soup, onion, tomato paste, and lemon-pepper seasoning in a medium bowl. Pour mixture over meat. Add mushrooms.

3. Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)

4. Turn to high, if using low setting. rinse frozen beans under cold running water to separate; add to cooker. Stir in buttermilk. Cover and cook for 30 minutes more.

5. Cook fettucine according to package directions. Serve meat mixture over fettucine.

Serves 6

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