Oven Swiss Steak

Title:
Oven Swiss Steak

Yield:
8 Servings

Categories:
Beef,
Main
Dishes,
Mushrooms




Ingredients:





     8 sl Bacon


     2 lb Round steak, 3/4" thick


     2 c  Sliced fresh mushrooms


     1 cn (14 1/2 ounce) diced


          -tomatoes, undrained


   1/2 c  Chopped onions


     1 ts Dried tarragon (up to 2)


     2 tb Cornstarch


     2 tb Water


     1 c  Whipping cream






 In a large ovenproof skillet, cook bacon until crisp. Remove, crumble and


 set aside. Discard all but 1/4 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 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; 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@sojourn.com


 


 Recipe by: Taste of Home Magazine, Aug/Sept,'96, p.28


 


 Posted to MC-Recipe Digest V1 #488 by Roberta Banghart


 
on Feb 28, 1997.