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Ingredients
- 1 1/2 lb beef round or possibly shoulder steaks, cut 1/4 inch thick
- 1/2 c. water
- 3/4 c. finely minced carrots
- 3/4 c. finely minced onion
- 1/2 c. finely minced celery
- 1/2 c. finely minced bell pepper
- 1/2 c. medium picante sauce
- 1/4 c. ketchup
- 1 Tbsp. white vinegar
- 12 ounce Farfalle (bow-tie) pasta, cooked
Directions
- The night before serving: Prepare vegetables and combine with picante sauce, ketchup and vinegar; chill in a sealed container. Trim fat from beef steaks and cut into 6 pcs. Wrap and chill.
- In the morning: Transfer steaks to the crock pot and top with vegetable mix.
- Cover and cook on low for 10-11 hrs. Thicken by adding 1 Tbsp. cornstarch mixed with 1 Tbsp. water. Salt and pepper to taste. Serve over cooked pasta.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1219g | |
| Calories 1592 | |
| Calories from Fat 932 | 59% |
| Total Fat 103.36g | 129% |
| Saturated Fat 41.53g | 166% |
| Trans Fat 0.0g | |
| Cholesterol 395mg | 132% |
| Sodium 2122mg | 88% |
| Potassium 2727mg | 78% |
| Total Carbs 45.67g | 12% |
| Dietary Fiber 10.1g | 34% |
| Sugars 32.64g | 22% |
| Protein 115.71g | 185% |
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