Beef, Main Dishes

Oven Swiss Steak

  • 8 strips Bacon
  • 2 pounds Round steak
  • 2 cups Mushrooms, fresh, sliced
  • 1 can (14.5 oz) Diced tomatoes, undrained
  • 1/2 cup Onion, chopped
  • 2 teaspoons Dried tarragon
  • 2 tablespoons Corn starch
  • 2 tablespoons Water
  • 1 cup 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 with tarragon and bacon. Cover and bake at 325 for 1-1/4 hoursto 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. Cok and stir for 2 minutes.

    Reduce heat; stir in cream. Simmer, uncovered, for 3-4 minutes or until sauce thickens. Serve over meat.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Deborah Hummer of Martinsburg, WV. 

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