Interestingly, Oven Swiss Steak features no Swiss cheese whatsoever. Instead, it braises its savory steaks in a creamy sauce with notes of bright tomato, beefy mushrooms, and succulent bacon. This is the perfect dish to pour over mashed potatoes or buttery egg noodles; you’ll find yourself amazed at how deep the flavor of Oven Swiss Steak goes! The Alpine goodness of this dish will have you marveling!
Ingredients
- 8 strips bacon
- 2 pounds beef top round steak, 3/4-inch-thick
- 2 cups fresh mushrooms, sliced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup onion, chopped
- 1 teaspoon dried tarragon
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup heavy whipping cream
- fresh parsley, optional, to taste, minced, for garnish
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –In a large cast-iron or ovenproof skillet over medium heat, add the bacon and cook until crisp, about 7-10 minutes.
Step 3 –Transfer the bacon to paper towels to drain.
Step 4 –Reserve 1/4 cup of the drippings in the skillet, discarding the remainder.
Step 5 –When it is cool enough to handle, crumble the bacon.
Step 6 –Trim the beef and cut it into serving-size pieces.
Step 7 –Add the steak pieces to the bacon drippings over medium heat until browned on both sides, about 2-3 minutes per side.
Step 8 –Add the mushrooms, the tomatoes, and the onion to the beef and stir to combine.
Step 9 –Sprinkle the beef mixture with the tarragon and the bacon.
Step 10 –Cover the skillet and bake, basting the meat twice during baking with the liquid in the pan, until the meat is tender and cooked through, with the meat reaching an internal temperature of at least 145 degrees F, about 1 hour 15 minutes-1 hour 45 minutes.
Step 11 –Transfer the meat to a serving platter and keep it warm.
Step 12 –In a small bowl, add the cornstarch and the water and whisk until smooth.
Step 13 –Add the slurry to the skillet and stir to combine.
Step 14 –Bring the vegetable-sauce mixture to a boil on the stovetop.
Step 15 –Cook the vegetable-sauce mixture, while stirring until thickened, about 2 minutes.
Step 16 –Reduce the heat to low and add the cream to the mixture.
Step 17 –Simmer the mixture uncovered until it is heated through, about 3-4 minutes.
Step 18 –Return the meat to the skillet, turning it to coat it with the sauce.
Step 19 –Serve garnished with the parsley.
