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
|
|
|
| |
|
|
|