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Title: Oven Swiss Steak
Categories: Pork, Mushrooms, Vegetables, Beef, Dairy
Yield: 6 servings
8 sl Bacon
2 lb Beef top round; 3/4" thick
2 c Sliced fresh mushrooms
14 1/2 oz Can diced tomatoes,
- undrained
1/2 c Chopped onion
2 ts Dried tarragon
2 tb Cornstarch
2 tb Water
1 c Heavy whipping cream
Minced fresh parsley;
- opt
In a large cast-iron or 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 @ 325 F/165 C, until meat is tender, 1 1/4 to 1 3/4
hours, 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 until thickened, about 2
minutes. Reduce heat; stir in cream. Simmer, uncovered,
until heated through, 3-4 minutes. Return meat to
skillet and turn to coat with sauce. If desired,
sprinkle with parsley.
Recipe by Lorna Dickau, Vanderhoof, British Columbia
Source: Taste of Home Aug/Sept 96
RECIPE FROM:
https://www.tasteofhome.com
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