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Tarragon Swiss Steaks
3 tbsp vegetable oil
4 cube steaks, 8 oz each
1 large onion, diced
3 tbsp flour
1 cup red wine
2 cups beef stock
1 tbsp tomato paste
1 tbsp Dijon mustard
1 tbsp chopped fresh tarragon
salt and fresh ground pepper, to taste
Instructions
Preheat oven to 350 F.
Heat oil in oven proof roasting pan over medium heat, covered. Sear steaks for one minute on each side and set aside.
Add the onion to the pan, cook until browned, 5-7 minutes. Stir in flour, cook 2-3 minutes, stir often. Add wine, stock, paste, mustard, and tarragon. Stir until smooth. Heat to simmer over medium heat, add steaks. Cover pan and braise in oven for 1 1/2 hours, or until steaks are fork tender.
Remove steaks from pan and skim fat from top of sauce. Reduce sauce if necessary by bringing to a boil on stove top. Season with salt and pepper and serve with sauce.
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