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Ingredients
1 1/2 Pounds top round, 1� thick
1 (10 3/4 oz) Can condensed cheddar cheese soup
1/4 Cup dried minced onions
3 Tablespoons tomato paste
1/2 Teaspoon prepared lemon pepper seasoning
2 Cups small mushrooms, halved
9 Ounces frozen Italian green beans
1/2 Cup buttermilk
9 Ounces fettuccine, cooked
Instructions
Trim fat from steak. Cut into 1� pieces. Heat a frying pan 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 then add mushrooms.
Cook on LOW 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. Serve over cooked fettuccine.