• 1 can tomato soup
• Salt to taste
• Pepper to taste
Method
Place all in a large slow cook-
er. Cover and cook at low
setting for 5 hours. Do not
stir. Makes 6 to 8 servings.
Add whatever additional veg-
etables you like. 6 to 8 serv-
ings
Beef Ragout
MEAT - BEEF
Ingredients
• 700g boneless beef top
round steak, cut into
large cubes
• 1 can (approx 325g.) con-
densed cheddar cheese
soup
• 1/2 cup water
• 1/4 cup dried minced on-
ion
• 3 TB tomato paste
• 1/2 tsp. lemon pepper
• 260g frozen Italian
green beans, thawed and
drained
• 2 cups (250g) fresh small
whole mushrooms, halved
• 1/2 cup buttermilk
• 300g fettuccine, cooked
and drained, or pasta of
your choice
• Pine nuts, garnish, op-
tiona
Method
T rim fat from beef. Cut meat
into 2cm pieces. Preheat skil-
let over medium heat. Brown
meat, half at a time. Place in
the slow cooker.
In a bowl combine soup, wa-
ter, onion, tomato paste, and
lemon pepper. Pour mixture
over the meat. Cover; cook
on LOW heat setting for 8 to
10 hours or on HIGH heat
setting for 4 to 5 hours.
T o serve, if cooking on low,
turn
slow
high. Run frozen beans under
cold
running water to separate;
add to slow cooker with mush-
rooms.
Stir
Cook, covered, on high-heat
setting for 30 minutes more
or till beans are crisp-tender.
Serve over hot, cooked fet-
tuccine.
cooker
heat
in
buttermilk.
to