Oven swiss steak
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | slices | Bacon |
| 2 | pounds | Round steak, 3/4\" thick |
| 2 | cups | Sliced fresh mushrooms |
| 1 | can | (14 1/2 ounce) diced tomatoes, undrained |
| ½ | cup | Chopped onions |
| 1 | teaspoon | Dried tarragon (up to 2) |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Water |
| 1 | cup | Whipping cream |
Directions
In a large ovenproof skillet, cook bacon until crisp. Remove, crumble and set aside. Discard all but ¼ cup drippings. Trim beef; cut into serving-size pieces. Brown on both sides in drippings. top meat with mushrooms, tomatoes and onion. Sprinkle withtarragon and bacon. Cover and bake at 325 F. for 1¼-1 ¾ hours or until meat is tender, basting twice. Remove meat to a serving platter; keep warm. Combine cornstarch and water; add to skillet and bring to a boil. Cook and stir for 2 minutes.
Reduce heat; stir in cream. Simmer, uncovered, for 3-4 minutes or until sauce thickens. Serve over meat. Yield: 6-8 servings. Submitted by: Lorna Dickau, Vanderhoof, British Columbia MC formatting by bobbi744@...
Recipe by: Taste of Home Magazine, Aug/Sept,'96, p.28 Posted to MC-Recipe Digest V1 #488 by Roberta Banghart <bobbi744@...> on Feb 28, 1997.