Oven Swiss Steak And Mushrooms Recipe
Ingredients
| Bacon strips | 8 | |
| Round steak | 2 Pound | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Diced tomatoes | 1 Can (10oz), undrained | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Dried tarragon | 2 Teaspoon | |
| Cornstarch | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Whipping cream | 1 Cup (16 tbs) |
Directions
In a large ovenproof skillet, cook bacon until crisp.
Remove, crumble and set aside.
Discard all but 1/4 cup of drippings.
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° 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; add to the 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.
Remove, crumble and set aside.
Discard all but 1/4 cup of drippings.
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° 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; add to the 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.
Chef
