Lunch: Oven Swiss Steak Recipe

Ingredients

8 Jones Dairy Farm Dry-Aged 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
Minced fresh parsley, optional

Instructions

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.
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.
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. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley.

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