Oven Swiss Steak

8 bacon strips
2 pounds 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

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. Serve over meat. Makes 6-8 servings.