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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
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:
1. 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.
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° for 1-1/4 to 1-3/4 hours or until meat is tender, basting twice.
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 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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