Crockpot Swiss Steak

Crockpot Swiss Steak

Recipe courtesy of Texas Beef Council
This is a crockpot adaptation of a 1993
Cookoff finalist.
Serves 6

1 1/2 pounds beef round or shoulder steaks,
cut 1/4-inch thick
1/2 cup water
3/4 cup finely chopped carrots
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
1/2 cup medium picante sauce
1/4 cup ketchup
1 tablespoon white vinegar
12 ounces farfalle (bow-tie) pasta, cooked

The night before serving: Prepare vegetables and
combine with picante sauce, ketchup and vinegar;
refrigerate in a sealed container. Trim fat from
beef steaks and cut into 6 pieces. Wrap and
refrigerate. In the morning: Transfer steaks to the
crockpot and top with vegetable mixture. Add water.
Cover and cook on low for 10-11 hours. Thicken by
adding 1 tablespoon cornstarch mixed with 1
tablespoon water. Salt and pepper to taste. Serve
over cooked pasta.

To boost the fiber content, try whole wheat pasta.

Starch Exchange: 1 1/2; Lean Meat Exchange: 4;
Calories: 265; Calories from Fat: 54; Total Fat: 6g;
Saturated Fat: 0g; Cholesterol: 84mg; Sodium: 296mg;
Carbohydrate: 23g; Dietary Fiber: 3 g; Sugars: 7 g;
Protein: 30 g