Oven Swiss Steak

By ccavaletti

Ingredients

• 8 bacon strips
• 2 lbs beef top round steak (3/4 inch thick)
• 2 c fresh mushrooms
• 1 can (14-1/2 oz) diced tomatoes, undrained
• 1/2 cup chopped onion
• 1 to 2 tsp dried tarragon
• 2 Tbsp cornstarch
• 2 Tbsp water
• 1 c heavy whipped cream

Details

Servings 6

Preparation

Step 1

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

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

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

Cover and bake at 325º for 1-1/4 - 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 for 3-4 minutes or until heated through.

Return meat to skillet and turn to coat with sauce.

From Taste of Home February/March 2017