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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.
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.