Good morning, Yankee Belle! I’m Love Inspired author Glynna Kaye here to share a favorite holiday recipe!
When I lived in Missouri ( a part of the state where it was pronounced Meh-zur-UH NOT Meh-zur-EE ), my first real job was at a school district board of education office housed in a charming old two-story house. That office had a long-time tradition of hosting a holiday open house for the district’s Board members, principals/vice-principals, secretaries, counselors, program directors/supervisors, and department chairs. A lot of people, considering that at the time we had 16 elementary schools, 3 junior highs and 2 mega-size high schools.
We decorated the Board room with beautiful table cloths and festive centerpieces. The scent of pine filled the air, lights turned low, candlelight flickered. Tables were laden with goodies. We’re talking amazing food, y’all. Cookies. Candies. Cheesecakes. Tiny sandwiches. Appetizers. All of it homemade. So, it’s not surprising, I collected a mouth-watering array of recipes! This Steak Salad was a district-wide favorite--men who turned up their noses at the sweet ‘girly” edibles raved about this one!
Now please note that the recipe title calls this a SALAD. I suppose you could put a spoonful or two on lettuce and eat it like that, but it was served at our open house in a decorative bowl next to a small glass up of colored toothpicks.
I wish I had step-by-step photos to share with you, but I won’t be fixing this until I make my book deadline this month and have time to whip up some New Year’s Day treats! I’ve always made this the day before I plan to serve it or at least early enough in the day prior to an evening event for the seasonings to mellow and work their magic!
STEAK SALAD ( “Chicago Union Stockyard” )
2-3 lbs sirloin steak, cut in bite-size julienne strips
Salt & pepper to taste
Garlic salt to taste
1 16-oz carton of dairy sour cream
A few drops of Tabasco sauce
2 Tablespoons white wine vinegar
¼ to ½ cup sugar
1 large Bermuda or sweet onion, thinly sliced
Broil steak strips w/salt, pepper, garlic salt (don’t overcook)
Mix together in bowl: steak, sour cream, Tabasco, vinegar, sugar, onion
Refrigerate 2-3 hours before serving in a decorative, lettuce-lined bowl.
Provide toothpicks or forks for serving.