Amish Wedding Steak

Prepare yourself for a mouthwatering journey into the heart of traditional Amish cuisine with this delightful recipe for Amish Wedding Steak. Tenderized round steak, coated in a flavorful mixture, and fried to perfection, served with a rich gravy – this dish is sure to become a family favorite. Let’s dive into the comforting flavors of the Amish kitchen!

Amish cuisine is celebrated for its simplicity, hearty flavors, and dedication to using fresh, wholesome ingredients. Amish Wedding Steak is a classic example of this culinary tradition, offering a satisfying meal that’s perfect for any occasion. Whether you’re cooking for a special gathering or simply craving some homestyle comfort food, this recipe is sure to hit the spot.

Ingredients:

For the Steak Marinade:

• 2 lbs round steak, tenderized and cut into serving-size pieces
• 1 cup buttermilk
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot sauce
• Salt and pepper to taste

For the Coating:

• 2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For Frying:

• Vegetable oil for frying

For the Gravy:

• 1/4 cup all-purpose flour
• 3 cups beef broth
• Salt and pepper to taste

Instructions:

Marinating the Steak:

1. In a shallow dish, combine buttermilk, Worcestershire sauce, hot sauce, salt, and pepper.
2. Place the tenderized round steak pieces into the marinade, ensuring they are fully coated.
3. Cover and refrigerate for at least 1 hour, or overnight for best results.

Coating and Frying:

1. In a separate bowl, mix together flour, salt, black pepper, paprika, garlic powder, and onion powder to create the coating mixture.
2. Remove the marinated steak pieces from the buttermilk mixture, allowing any excess marinade to drip off.
3. Dredge the steak pieces in the flour mixture, ensuring they are evenly coated on all sides.
4. Heat vegetable oil in a large skillet over medium-high heat.
5. Carefully place the coated steak pieces into the hot oil, working in batches if necessary to avoid overcrowding the skillet.
6. Fry the steak pieces for 3-4 minutes on each side, or until golden brown and cooked through.
7. Once cooked, transfer the steak pieces to a plate lined with paper towels to drain any excess oil.

Making the Gravy:

1. After frying the steak, pour off any excess oil from the skillet, leaving behind about 2 tablespoons.
2. Sprinkle flour into the skillet and whisk continuously until the flour is golden brown and fragrant, about 1 minute.
3. Gradually pour in beef broth, whisking constantly to prevent lumps from forming.
4. Continue cooking and stirring until the gravy thickens to your desired consistency.
5. Season the gravy with salt and pepper to taste.

Serving:

1. Arrange the fried steak pieces on a serving platter.
2. Pour the rich gravy over the steak, ensuring each piece is generously coated.
3. Garnish with chopped parsley, if desired.
4. Serve hot alongside your favorite side dishes, such as mashed potatoes, steamed vegetables, or buttered noodles.

Cook Notes and Variations:

• Tenderizing the Steak: If your round steak isn’t already tenderized, you can use a meat mallet to pound it to your desired thickness.
• Spice Level: Adjust the amount of hot sauce according to your preference for heat.
• Gluten-Free Option: Substitute gluten-free flour for the coating mixture to make this recipe gluten-free.
• Oven Baking: If you prefer a healthier alternative to frying, you can bake the coated steak pieces in a preheated oven at 375°F (190°C) for 25-30 minutes, or until cooked through.

Keto and Low Carb Versions:

For those following a keto or low-carb diet, here are some modifications you can make to adapt this recipe:

• Almond Flour Coating: Substitute almond flour for all-purpose flour in the coating mixture to reduce carb content.
• Thickening the Gravy: Use xanthan gum or a low-carb thickener instead of flour to thicken the gravy.
• Buttermilk Substitute: Use unsweetened almond milk or coconut milk mixed with vinegar as a low-carb alternative to buttermilk.

Experiment with these keto-friendly adjustments to create a version of Amish Wedding Steak that fits your dietary needs.

Frequently Asked Questions (FAQs):

Q: Can I use a different cut of meat for this recipe? A: While round steak is traditionally used for Amish Wedding Steak, you can also use other cuts such as cube steak or sirloin steak.

Q: How do I know when the steak is cooked through? A: The steak is cooked through when it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium doneness.

Q: Can I make the gravy ahead of time? A: Yes, you can prepare the gravy in advance and store it in the refrigerator for up to 3 days. Reheat it gently on the stove before serving.

Q: What can I serve with Amish Wedding Steak? A: This dish pairs well with classic sides such as mashed potatoes, green beans, cornbread, or a fresh salad.

Amish Wedding Steak is a true celebration of comfort food at its finest. With its tenderized steak, flavorful coating, and rich gravy, this dish embodies the essence of homestyle cooking. Whether you’re cooking for a family dinner or hosting a special gathering, this recipe is sure to impress. So gather your ingredients, roll up your sleeves, and prepare to enjoy a taste of Amish tradition!