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Beef Ragout
 Beef Ragout
 
 
1 1/2 lb    Top round, 1 inch thick  
1 10 3/4 oz    can Condensed cheddar cheese soup  
1/4 cup    Dried minced onion  
3 Tbs    Tomato paste  
1/2 tsp    Lemon pepper seasoning  
2 cup    Small mushrooms, halved  
9 oz    Frozen Italian green beans  
1/2 cup    Buttermilk  
9 oz    fettuccine  
 
1 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.
2 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.
 
Servings: 8
 
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
 
       
Amount Per Serving      
Calories   349.50  
Calories From Fat (34%)   118.43  
    % Daily Value
Total Fat 12.95g   20%  
Saturated Fat 5.85g   29%  
Cholesterol 60.61mg   20%  
Sodium 402.30mg   17%  
Potassium 606.87mg   17%  
Carbohydrates 31.46g   10%  
Dietary Fiber 2.21g   9%  
Sugar 2.36g      
Sugar Alcohols 0.00g      
Net Carbohydrates 29.25g      
Protein 26.16g   52%  
 
 Recipe Type
Meat
 
 Recipe Source

Source: Culinary Cafe

 
     


 

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