Recipes from Friends: Terri's Swiss Steak Recipe

My wonderful (and totally gorgeous) friend Terri MMy lovely, sweet friend from high school days, Terri, is a frequent contributor and advisor to Martie Knows Parties... after all, she's not only quite a cook, she has helped write a wonderful cookbook and has tons of fantastic recipes. Terri grew up in Alabama, but now lives with her husband and sons in the Cayman Islands. While we all wish she lived a little closer, Facebook makes it feel like she's just down the street. Here's a recipe Terri made for her "boys" for dinner last week. Swiss Steak served over fettuccine; she said they just devoured it. You can't beat that for a recipe endorsement! Try this one for family game night, Sunday night supper, or a quiet night at home when you need something warm and comforting. I thought it was easy and super delicious. It reminded me of my mom's version of Swiss Steak. Can't you just taste it? Comfort food at its best. Thank you for sharing, Terri! You are awesome!

Terri's Swiss Steak ... Yum! She said her family just devoured it- no leftovers!TERRI'S SWISS STEAK

¼ cup bacon drippings (MKP note: if you don't have bacon drippings, use an unflavored oil, like vegetable oil)

2 lbs. Sirloin tip beef (or beef tenderloin) cut into ½” thick bite-size pieces

2 to 3 cups button mushrooms (cleaned and sliced) 

1 large onion (chopped) 

4 fresh red tomatoes (cut into wedges)

2 tsp. dried leaf tarragon

½ tsp. each of salt and black pepper

1 tsp. Season All

½ cup white wine

¼ cup water

1 Tbsp. all purpose flour 

1. Season the beef with the salt, pepper and Season All; rub seasonings into the beef. (MKP note: I did this step by putting it in a large Zip-Lock to make it easy)

2. In a Dutch oven or large skillet, brown the beef (in batches – not all at once) in hot bacon drippings, about 5 minutes on each side.

3.Remove beef, and set aside. 

4. Saute the onions in the bacon drippings until tender. Add the mushrooms, tomatoes and Tarragon; cook down about 5 minutes.

5. Add the meat to the skillet. Pour white wine over the beef; cover and simmer about two hours, until tender, stirring and adding more water when necessary. 

6. Remove the meat from the skillet; set aside.

7. In a small bowl, combine theflour with ¼ cup water; stir until flour is dissolved.  Pour into skillet, and use a wire whisk to blend into the drippings.  Stir until the sauce begins to thicken. As it thickens, slowly add water to the pan and stir until the desired consistency is reached. 

8. Return the meat to the pan and heat through.

9. Serve over hot fettuccine. Is also good over rice. (MKP note: I added a dollop of sour cream on top like my mom used to. Sooooo gooooood!)

Let me know if you'd like to submit a recipe and tell us why your crowd loves it. We'd love to hear from you!