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.