OVEN SWISS STEAK
I was really glad to find this recipe since it's a great way to use round steak and it picks up fabulous flavor from one of my favorite herbs - tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this one for my family. -Lorna Dickau, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or 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°, until meat is tender, 1-1/4 to 1-3/4 hours, 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 until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until heated through, 3-4 minutes. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley.
Nutrition Facts : Calories 385 calories, Fat 26g fat (12g saturated fat), Cholesterol 116mg cholesterol, Sodium 308mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.
TARRAGON SWISS STEAKS
Braising the steaks makes them fork tender. Try these steaks served over noodles or with rice or mashed potatoes.
Provided by Miss Annie
Categories Meat
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Heat oil in a large pan, with a lid, over medium heat.
- Sear steaks for 1 minute on each side.
- Remove me to a plate.
- Add onion to the pan and cook until browned, about 5-7 minutes.
- Stir in the flour and cook for 2-3 minutes, stirring often.
- Add wine, stock, tomato paste, mustard, and tarragon, and stir until smooth.
- Heat to a simmer, and add steaks.
- Cover and braise in the oven for 1-1/2 hours, or until tender.
- Remove steaks to a serving dish, and skim grease from the top of the sauce.
- Season sauce with salt and pepper and serve sauce with the steaks.
Nutrition Facts : Calories 194.2, Fat 10.8, SaturatedFat 1.5, Sodium 525.4, Carbohydrate 11.1, Fiber 1.2, Sugar 2.5, Protein 3
TARRAGON TUNA STEAKS
Steps:
- In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 0.6 g, Cholesterol 65.2 mg, Fat 18.5 g, Protein 39.9 g, SaturatedFat 3.5 g, Sodium 67.1 mg
TARRAGON BEEF STEW WITH VERMOUTH
Simply throw it all together, cover, and walk away. Return to a rich, hearty, dark stew. Serve with heavy, rustic breads and strong cheeses, such as smoked Cheddar, baked Brie, or Roquefort.
Provided by Christine M. Cook
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h15m
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter In a large stockpot over medium-high heat. Add the beef stew meat, and fry for 2 to 3 minutes, or until evenly browned on the outside.
- Pour the chicken broth, water, and vermouth into the stock pot. Add the potatoes, carrots, and garlic. Season with tarragon, bay leaf, Worcestershire sauce, sugar, honey, salt and pepper. Bring to a boil, reduce heat, and cover. Cook 2 1/2 hours to blend the flavors.
- Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 29.7 g, Cholesterol 76.6 mg, Fat 20.2 g, Fiber 1.9 g, Protein 21.2 g, SaturatedFat 8.9 g, Sodium 423.5 mg, Sugar 13.5 g
CREAMY SWISS CHARD PASTA WITH LEEKS, TARRAGON AND LEMON ZEST
This creamy vegetarian pasta is hearty enough for chilly temperatures while still nodding toward spring with the addition of bright-green chard, leeks and fresh herbs. For texture, it's topped with toasted panko, a garnish that can go many ways: Instead of using nutritional yeast, which adds tangy flavor here, you can melt a finely chopped anchovy with the butter and toss it with the panko. You could also add some ground coriander, Italian seasoning or herbes de Provence. Toasted panko, plain bread crumbs or even crushed croutons are a solid back-pocket trick to add crunch to any pasta, especially the creamiest kind. Don't skip the tarragon and lemon zest garnish, which add a fresh note to an otherwise-rich dish.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Prepare the chard: Tear the leaves off the stems, separating the leaves and stems. Thinly slice the stems, then coarsely tear the leaves into bite-size pieces. Set both aside in separate bowls.
- Prepare the leeks: Trim off the bottom and the dark green portion at the top, halve the remaining white and pale green portion lengthwise, then thinly slice them crosswise. Wash and drain the sliced leeks. Set aside.
- Prepare the bread crumbs: In a large skillet, melt 2 tablespoons butter over medium. Add the panko, season lightly with salt and generously with pepper, and cook, stirring occasionally, until golden and toasted, 3 to 4 minutes. Stir in nutritional yeast, then transfer to a paper towel-lined plate.
- Wipe out the skillet. Add the remaining 3 tablespoons butter and melt over medium-high. Add the leeks, chard stems, garlic and thyme, season with salt and pepper, and cook, stirring occasionally, until leeks start to wilt and soften, about 5 minutes. Add the torn chard, season with salt and pepper, and cook, stirring, until just wilted, 2 minutes.
- Add the stock and heavy cream, and boil over high until thickened, about 10 minutes.
- Once the mixture is simmering, add the pasta to the pot of boiling water and cook until al dente. Drain pasta.
- Transfer chard mixture to the empty pasta pot. Stir in the cooked pasta, then sprinkle with the Parmesan, stirring vigorously to melt it into the sauce. Season to taste with salt and pepper.
- Divide among shallow bowls or plates. Sprinkle generously with the prepared bread crumbs, top with tarragon and grate fresh lemon zest on top. Serve immediately.
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