Oven Swiss Steak

This Swiss steak starts in bacon fat and finishes in cream, which puts it firmly in the “special occasion comfort food” category. Round steak browns in rendered bacon drippings, then gets topped with sliced mushrooms, diced tomatoes, onion, dried tarragon, and crumbled bacon before a slow, covered bake tenderizes the meat over about an hour and a half.

Tarragon is an unexpected but brilliant choice here. Its subtle anise-like flavor bridges the smoky bacon and the acidic tomatoes in a way that the usual oregano or thyme can’t. Two teaspoons of dried tarragon is assertive enough to hold its own through the long braise.

The finishing sauce takes this from homestyle to restaurant-grade. After the meat comes out, the braising liquid gets thickened with cornstarch, then heavy cream stirs in for a 3 to 4 minute simmer until the sauce turns rich, velvety, and just thick enough to coat the beef.

Chef Tips

• Cook the bacon first and brown the beef in the drippings. The bacon fat adds a smoky depth that oil can’t replicate
• Baste the meat twice during baking. This keeps the top from drying out above the sauce line
• Thicken the sauce with cornstarch before adding the cream. Adding cream to a thin liquid won’t give you a thick sauce
• Simmer the cream sauce gently. Hard boiling can cause it to break

Variations

• Use sour cream instead of heavy cream for a tangier, more Eastern European-style sauce
• Add a splash of red wine to the braising liquid with the tomatoes
• Serve over egg noodles instead of plating on its own for a heartier presentation