Recipe and photo courtesy of Texas Beef Council - used with permission
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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
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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
