| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | Beef, Main dishes, Mushrooms, Not sent, Taste of ho | 8 | Servings |
INGREDIENTS
| 8 | sl | Bacon |
| 2 | lb | Round steak, 3/4" thick |
| 2 | c | Sliced fresh mushrooms |
| 1 | cn | (14 1/2 ounce) diced tomatoes, undrained |
| 1/2 | c | Chopped onions |
| 1 | ts | Dried tarragon (up to 2) |
| 2 | tb | Cornstarch |
| 2 | tb | Water |
| 1 | c | Whipping cream |
INSTRUCTIONS
In a large ovenproof skillet, cook bacon until crisp. Remove, crumble and set aside. Discard all but 1/4 cup drippings. Trim beef; cut into serving-size pieces. Brown on both sides in drippings. top meat with mushrooms, tomatoes and onion. Sprinkle withtarragon and bacon. Cover and bake at 325 F. for 1 1/4-1 3/4 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 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, for 3-4 minutes or until sauce thickens. Serve over meat. Yield: 6-8 servings. Submitted by: Lorna Dickau, Vanderhoof, British Columbia MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, Aug/Sept,'96, p.28 Posted to MC-Recipe Digest V1 #488 by Roberta Banghart <bobbi744@sojourn.com> on Feb 28, 1997.
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