We’ve always loved diving into the rich traditions of Amish cuisine and nothing beats the comforting allure of our Amish Wedding Steak with Gravy. Hailing from the heart of Pennsylvania’s Amish communities this dish captures the essence of simple hearty meals often shared at weddings and family feasts.
In our kitchen we’ve tweaked this classic to highlight tender steak smothered in savory gravy making it a go-to for cozy dinners. Join us as we bring this timeless recipe to your table for an unforgettable taste of tradition.
Ingredients
To prepare our hearty Amish Wedding Steak with Gravy, we start by gathering these essential ingredients in the order they are used. This ensures a seamless cooking process while capturing the rich, savory flavors of this traditional dish.
- Steak Preparation: 2 pounds of cubed round steak (pounded to ¼-inch thickness for tenderness, allowing it to absorb flavors effectively)
- Breading Mixture: 1 cup of all-purpose flour (sifted to remove lumps, providing a crisp coating)
- Egg Wash: 2 large eggs (beaten until uniform, to help the breading adhere perfectly)
- Seasoning: 1 teaspoon of salt (fine sea salt preferred, to enhance the meat’s natural taste)
- Seasoning: ½ teaspoon of black pepper (freshly ground for a bold, aromatic kick)
- Frying Fat: ½ cup of vegetable oil (or lard for authenticity, heated to 350°F for optimal frying)
- Gravy Base: 1 medium onion (finely diced, to build a flavorful foundation)
- Gravy Liquids: 2 cups of beef broth (low-sodium, for a balanced gravy without excess salt)
- Gravy Thickener: ¼ cup of all-purpose flour (additional, whisked into a slurry to achieve the perfect silky texture)
- Gravy Enhancer: 1 cup of whole milk (added gradually for creaminess and a smooth finish)
Instructions
Now that we have gathered our essential ingredients for this Amish Wedding Steak with Gravy, we guide you through the straightforward steps to create a tender, flavorful dish that captures the heart of Amish traditions. Let’s ensure each step delivers that perfect balance of crispy exterior and juicy interior.
Prepare the Steak
First, take the 2 pounds of cubed round steak and place it on a clean cutting board. Using a meat mallet, pound each piece to about 1/4-inch thickness to tenderize it, making the steak more succulent and easy to bread.
In a shallow bowl, combine 1 cup of sifted all-purpose flour with 1 teaspoon salt and 1/2 teaspoon black pepper, creating a seasoned breading mixture that adds a flavorful crunch. In another bowl, whisk 1 large egg with 2 tablespoons of water to form the egg wash, which helps the breading adhere perfectly.
Dip each pounded steak piece first into the egg wash, ensuring full coverage for a golden finish, then coat it thoroughly in the flour mixture, shaking off any excess. Arrange the breaded steaks on a plate, ready for frying, so they develop that irresistible crispy texture we love in this classic recipe.
Cook the Steak
Heat 1/2 cup of vegetable oil or lard in a large skillet over medium-high heat until it reaches 350°F, as measured by a reliable kitchen thermometer—this ensures the steak fries evenly without absorbing too much oil.
Carefully add the breaded steaks to the hot oil, cooking 2-3 pieces at a time to avoid overcrowding, and fry for 3-4 minutes per side until they turn a deep golden brown and crispy, releasing a mouthwatering aroma that fills your kitchen. Once cooked, transfer the steaks to a paper-lined plate to drain any excess oil, keeping them warm and ready for the gravy.
Make the Gravy
After removing the steaks, retain about 2 tablespoons of the drippings in the skillet for a rich base, then add 1 medium diced onion and sauté for 3-4 minutes over medium heat until it softens and turns translucent, infusing the gravy with sweet, savory notes.
Sprinkle in 2 tablespoons of all-purpose flour, stirring constantly for 1 minute to form a roux that thickens the mixture without lumps. Gradually pour in 2 cups of low-sodium beef broth and 1 cup of whole milk, whisking until smooth and simmering for 5 minutes until the gravy reaches a creamy consistency with a velvety texture that perfectly coats the steak. Season to taste with additional salt and black pepper if needed, ensuring every bite is packed with flavor.
Tools and Equipment
To bring our Amish Wedding Steak with Gravy to life, we rely on a few essential tools and equipment that ensure precision and efficiency in every step. From tenderizing the steak to frying it to golden perfection and crafting that creamy gravy, having the right items on hand makes the process smooth and enjoyable.
Essential Tools List
We recommend gathering these key pieces before starting:
- Meat Mallet: A sturdy meat mallet is crucial for tenderizing the cubed round steak. We use the flat side to pound the meat evenly, ensuring it reaches the ideal texture for maximum tenderness.
- Large Mixing Bowls (2-3): These are indispensable for preparing the breading mixture and egg wash. Opt for bowls with at least a 2-quart capacity to handle the flour, seasonings, and eggs without spills.
- Heavy-Bottomed Skillet or Frying Pan: A 12-inch cast-iron skillet works best for frying the breaded steaks and making the gravy. It retains even heat, helping achieve that crispy, golden-brown exterior while capturing flavorful drippings.
- Candy or Deep-Fry Thermometer: Accuracy is key when heating oil to 350°F. We attach this to the skillet to monitor temperature, preventing the oil from overheating and ensuring perfectly fried steak every time.
- Whisk and Wooden Spoon: A medium-sized whisk is essential for creating a smooth roux and gravy base, while a wooden spoon helps with stirring and sautéing onions without scratching the pan.
- Cutting Board and Sharp Knife: Use a large cutting board paired with a sharp chef’s knife to dice the medium onion efficiently. This setup keeps prep work safe and precise.
- Measuring Cups and Spoons: For exact measurements of ingredients like flour, broth, and milk, we use a set of dry and liquid measuring cups along with spoons to avoid any guesswork.
By organizing these tools ahead of time, we streamline our preparation process and focus on the rich flavors and textures that make this Amish classic so memorable.
Make-Ahead Instructions
One of the beauties of our Amish Wedding Steak with Gravy is its flexibility for busy schedules—we can prepare components in advance to preserve that tender, flavorful bite without sacrificing quality. This approach allows us to streamline cooking on the day of serving, ensuring a hearty meal ready when we need it most.
Preparing the Steak Ahead
To get a head start, we begin by tenderizing and breading the steak the day before:
- Tenderize 2 pounds of cubed round steak using a meat mallet until each piece is about ¼-inch thick. This step ensures the meat remains juicy and easy to chew.
- In a large mixing bowl, create a seasoned breading mixture by combining 1 cup of sifted all-purpose flour with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Prepare an egg wash by whisking 1 large egg with 2 tablespoons of water in another bowl.
- Dip each tenderized steak piece into the egg wash, then coat thoroughly in the breading mixture. Pro Tip: For extra crispiness, we double-coat by repeating the egg and breading process.
- Arrange the breaded steaks on a parchment-lined baking sheet and refrigerate them uncovered for up to 24 hours. This helps the breading set and lock in flavors.
Making the Gravy in Advance
The savory gravy can be prepped ahead to maintain its creamy texture:
- After frying the steaks (if doing so in advance), use the skillet drippings to sauté 1 medium diced onion until translucent.
- Create a roux by whisking in 2 tablespoons of all-purpose flour, then gradually add 2 cups of low-sodium beef broth and 1 cup of whole milk, stirring until the mixture thickens to a smooth consistency.
- Once cooled, transfer the gravy to an airtight container and store it in the refrigerator for up to 3 days. We advise stirring it well before storage to prevent separation.
Storage and Reheating Tips
Proper storage is key to keeping our Amish Wedding Steak tasting fresh:
- For the breaded steaks, cover them loosely with plastic wrap in the refrigerator to avoid sogginess. If freezing, place them in a freezer-safe bag for up to 1 month—thaw overnight in the fridge before frying.
- Reheat fried steaks in a 350°F oven for 10–15 minutes to restore crispiness, or pan-fry briefly in hot oil.
- Warm the gravy gently on the stovetop over low heat, adding a splash of milk if it thickens too much, and pair it with the reheated steaks for that signature cozy flavor.
By following these steps, we ensure every bite of our Amish Wedding Steak with Gravy delivers the same rich, comforting experience, even when prepared ahead.
Conclusion
We’ve loved sharing this timeless Amish Wedding Steak with Gravy recipe, a dish that’s brought warmth to our tables for generations. It’s more than just a meal—it’s a way to connect with rich traditions and create lasting memories.
Try it for your next gathering and tweak it to suit your family’s tastes; we’re confident it’ll become a favorite in your kitchen too. Enjoy the hearty flavors and the joy of simple, homemade goodness.
Frequently Asked Questions
What is Amish Wedding Steak with Gravy?
Amish Wedding Steak with Gravy is a traditional dish from Pennsylvania’s Amish communities, often served at weddings and family gatherings. It features tender cubed round steak that’s breaded, fried until crispy, and topped with a creamy gravy made from beef broth, onions, and milk. This hearty meal embodies Amish culinary heritage, offering comforting flavors perfect for cozy dinners.
What are the key ingredients for Amish Wedding Steak?
The main ingredients include 2 pounds of cubed round steak, sifted all-purpose flour for breading, an egg wash, salt, black pepper, diced onion, low-sodium beef broth, whole milk, and frying fat like vegetable oil or lard. These simple, fresh components create a flavorful, hearty dish that’s easy to prepare at home.
How do you prepare the steak for frying?
Start by tenderizing 2 pounds of cubed round steak with a meat mallet. Dip each piece in an egg wash, then coat with a seasoned flour mixture of sifted all-purpose flour, salt, and black pepper. Fry in heated oil or lard at 350°F until golden brown and crispy, ensuring even cooking for tender results.
What’s the best way to make the gravy?
After frying the steak, sauté diced onion in the skillet drippings. Create a roux by adding flour, then gradually stir in low-sodium beef broth and whole milk. Simmer until thickened and creamy, adjusting seasoning as needed. This simple method enhances the steak’s flavors for a rich, comforting gravy.
Can I make Amish Wedding Steak ahead of time?
Yes, you can prepare the steak by tenderizing and breading it a day in advance, then refrigerate. Make the gravy separately and store it in the fridge for up to 2 days. Reheat gently on the stove to maintain creaminess and texture, making it ideal for busy schedules or events.
What tools do I need to make this dish?
Essential tools include a meat mallet for tenderizing, large mixing bowls for breading, a heavy-bottomed skillet for frying, a thermometer to monitor oil at 350°F, and measuring cups for ingredients. Having these organized helps streamline the process for a successful, flavorful outcome.
Is Amish Wedding Steak suitable for family gatherings?
Absolutely, it’s a hearty, crowd-pleasing dish perfect for weddings, family dinners, or holidays. Its rich flavors and simple preparation make it easy to serve a group, evoking a sense of tradition and community from Amish culture. Pair it with sides for a memorable meal.