Crockpot Swiss Steak

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Crockpot Swiss Steak
This is a crockpot adaptation of a 1993 Cookoff finalist.

Prep: 15 minutes
Cook: 10-12 hours (crockpot)
Servings: Serves 6

1-1/2 lbs. 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 Tbsp. 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 Tbsp. cornstarch mixed with 1 Tbsp. 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