Oven Swiss Steak And Mushrooms
|Round steak||2 Pound|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Canned diced tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Dried tarragon||2 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
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.