Taste of Home
Oven Swiss Steak
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours
YIELD: 6 servings.
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
Ingredients
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8 bacon strips
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2 pounds beef top round steak (3/4 inch thick)
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2 cups sliced fresh mushrooms
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1/2 cup chopped onion
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1 to 2 teaspoons dried tarragon
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2 tablespoons cornstarch
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2 tablespoons water
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1 cup heavy whipping cream
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Minced fresh parsley, optional
Directions
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1.
In a large cast-iron or 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.
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2.
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°, until meat is tender, 1-1/4 to 1-3/4 hours, basting twice.
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3.
Remove meat to a serving platter; keep warm. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until heated through, 3-4 minutes. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley.
Nutrition Facts
1 serving: 385 calories, 26g fat (12g saturated fat), 116mg cholesterol, 308mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 31g protein.
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