Recipe - Oven Swiss Steak

8 sl Bacon
2 pound Round steak, 3/4" thick
2 cup Sliced fresh mushrooms
1 cn (14 One half ounce) minced
tomatoes, undrained
One half cup Chopped onions
1 teaspoon Dried tarragon (up to 2)
2 tablespoon Cornstarch
2 tablespoon Water
1 cup Whipping cream

In a large ovenproof skillet, cook bacon until crisp. Remove, crumble and
set aside. Discard all but One fourth cup drippings. Trim beef; cut into
servingsize 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 1/41 Three fourths 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 34 minutes or until
sauce thickens. Serve over meat. Yield: 68 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 MCRecipe Digest V1 #488 by Roberta Banghart
bobbi744@sojourn.com on Feb 28, 1997.