Ingredients
- 1 1/2 lb Top round, 1 inch thick
- 1 10 3 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
Preparation method
- 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.
Posted by Chef M.H. on July 4th, 2010
