round steak, 3/4 inch thick
fresh mushrooms, sliced
diced tomatoes, undrained, 14 1/2 ounces
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 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; 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.