Average Rating: 4.636363TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours
YIELD: 6 servings.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
- Minced fresh parsley, optional
Instructions
- 1. In a large cast-iron or 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°, until meat is tender, 1-1/4 to 1-3/4 hours, 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 until thickened, 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until heated through, 3-4 minutes. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley.
Nutrition Facts
1 serving: 385 calories, 26g fat (12g saturated fat), 116mg cholesterol, 308mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 31g protein.