Oven Swiss Steak
Yield
4 servingsPrep
15 minCook
105 minReady
120 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
bacon
strips |
*
|
| 2 | pounds |
beef, round steak
3/4 inch thick |
|
| 2 | cups |
mushrooms
sliced fresh |
|
| 14 ½ | ounces |
tomatoes
diced, undrained |
|
| ½ | cup |
onions
chopped |
|
| 2 | teaspoons |
tarragon leaves
dried |
|
| 2 | tablespoons |
water
|
|
| 1 | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
bacon
strips |
*
|
| 907.2 | g |
beef, round steak
3/4 inch thick |
|
| 473 | ml |
mushrooms
sliced fresh |
|
| 419.1 | ml/g |
tomatoes
diced, undrained |
|
| 118 | ml |
onions
chopped |
|
| 1E+1 | ml |
tarragon leaves
dried |
|
| 3E+1 | ml |
water
|
|
| 237 | ml |
heavy whipping cream
|
|
Directions
In a large ovenproof skillet, cook bacon until crisp.
Remove, crumble and set aside.
Discard all but ¼ cup drippings.
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℉ (160℃) for 1¼ to 1¾ 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 to 4 minutes or until sauce thickens.
Serve over meat.
