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Oven Swiss Steak

 Oven Swiss Steak
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
6-8 ServingsPrep: 30 min. Bake: 1-1/4 hours

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.

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Oven Swiss Steak (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.