Crockpot Beef Dinner over Fettuccini


1 1/2 pounds top round, 1 inch thick

1 10-3/4 ounce 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


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. Serve over cooked fettuccine.