In a large ovenproof skillet, cook bacon until crisp. Remove, crumble and set aside. Discard all but 1/4 cup drippings. Trim beef; cut into serving-size pieces. Brown on both sides in drippings. top meat with mushrooms, tomatoes and onion. Sprinkle withtarragon and bacon. Cover and bake at 325 F. for 1 1/4-1 3/4 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 3-4 minutes or until sauce thickens. Serve over meat. Yield: 6-8 servings. Submitted by: Lorna Dickau, Vanderhoof, British Columbia MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Aug/Sept,'96, p.28
Posted to MC-Recipe Digest V1 #488 by Roberta Banghart <bobbi744@sojourn.com> on Feb 28, 1997.
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