Oven Swiss Steak

By á-4084

This Oven Swiss Steak with mushrooms and onions seasoned with tarragon is a frequent visitor on our dinning room table. The whole family loves it!

Ingredients

• 8 bacon strips
• 2 pounds beef top round steak (3/4-inch thick)
• 2 cups mushrooms, sliced fresh
• 1 (14.5-ounce) can tomatoes, diced and undrained
• 1/2 cup onion, chopped
• 1 to 2 teaspoons dried tarragon
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 cup heavy whipping cream
• Minced fresh parsley, optional

Preparation

Step 1

In a large ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Crumble bacon and set aside.

Trim beef; cut into serving-size pieces. Brown on both sides in drippings.

Top meat with mushrooms, tomatoes and onion. Sprinkle with tarragon and bacon.

Cover and bake at 325°F for 1 1/4 to 1 3/4 hours or until meat is tender, basting twice.

Remove meat to a serving platter; keep warm.

Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cream. Simmer, uncovered, for 3 to 4 minutes or until heated through. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley.