Crockpot Swiss Steak Homestyle Favorites

Ingredients

• 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

Instructions

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.

Suggestions

To boost the fiber content, try whole wheat pasta.

Tips from Our Cook

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