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Week Night Meals Main Dish

Crockpot Swiss Steak

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  • 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.


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