| 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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