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Oven Swiss Steak Recipe

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I was really glad to find this recipe since it's a great way to use round steak and it picks up fabulous flavor from one of my favorite herbs - tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this one for my family. -Lorna Dickau, Vanderhoof, British Columbia

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Oven Swiss Steak Recipe

Prep: 30 min. Bake: 1-1/4 hours

Yield: 6-8 Servings

30 75 105

Ingredients

8 bacon strips
2 pounds beef top round steak (3/4 inch thick)
2 cups sliced fresh mushrooms
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped onion
1 to 2 teaspoons dried tarragon
2 tablespoons cornstarch
2 tablespoons water
1 cup heavy whipping cream

Directions

In a large 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 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 until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cream. Simmer, uncovered, for 3-4 minutes or until heated through. Serve with meat. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 396 calories, 28 g fat (13 g saturated fat), 120 mg cholesterol, 275 mg sodium, 7 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Oven Swiss Steak in Taste of Home August/September 1996, p27

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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