Instructions: Spray a Dutch oven with cooking spray and preheat over medium heat. Brown meat, in batches.

Place meat in a 3 1/2-quart or larger slow cooker. Combine soup, onion, tomato paste, and lemon pepper in a bowl and stir to mix. Pour over the meat. Add mushrooms; cover and cook on LOW for 8 to 10 hours (or on HIGH for 4 to 5 hours).

About 30 minutes before serving, add frozen vegetables and buttermilk. Cover and cook on high for about 30 minutes. Serve over hot noodles.

This recipe yields 4 to 6 servings.

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