This month's recipe is from the Wabash Railroad

Slow-Braised Swiss Steak Wabash Style

2 lb. cut, top sirloin salt and pepper to taste

½ cup flour

4 Tbsp bacon drippings

1 small onion, finely chopped

2 cups water

Use a piece of top sirloin about 2 ½ inches thick by 4 inches wide. Season with salt and pepper and thoroughly pound flour into both sides until meat Is ½ inch thick. In a skillet over medium-high heat, heat 2 tablespoons of bacon drippings hot enough to smoke. Sear both sides of the steak in the hot drippings until brown, about 15-20 seconds per side. Remove meat to a deep covered skillet or saucepan in which another 2 tablespoons of bacon drippings have been melted over heat. Add chopped onion and water, Quickly bring to a boil, cover reduce heat, and let simmer over low heat for 1 hour.