Oven Swiss Steak **** 8/97

Categories:
beef, dinners

1/2 lb bacon
2 lb round steak (3/4 thick)
2 cup sliced mushrooms
14 1/2 oz cn diced tomatoes, undrained
1/2 cup chopped onion
2 teaspoon tarragon
2 tablespoon cornstarch
1 cup whipping cream

In a large ovenproof skillet, cook bacon until crisp. Remove, crumble and set aside. Discard all but 1/4 cup of the drippings. Trim beef; cut into serving size pieces. Brown on both sides in drippings. Top meat with onion, mushrooms and tomatoes. Sprinkle with tarragon and bacon. Cover and bake at 350 for 1 1/2 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 two minutes. Reduce heat; stir in cream. Simmer uncovered for 3 to 4 minutes or until sauce thickens. Serve over the meat.

Yield: 6 servings