Hey there, lovely friend! So, I have to tell you about this delightful dish called Amish Wedding Steak. The first time I made it, well, it was quite the adventure. Imagine me, a novice cook, trying to impress my in-laws. Spoiler alert: I succeeded (sort of) but with a lot of laughter and maybe a tiny bit of smoke coming from the oven… oops! But honestly, the taste was worth every mishap, and now it’s become a bit of a family tradition.
Why You’ll Love This
I whip this up whenever I need to remind my family that I do, in fact, have some cooking skills. They go absolutely bananas for it! Plus, this dish fills the house with such a comforting aroma that I’d make it just for the smell alone (I’m not saying I’ve done that, but I’m not saying I haven’t). It’s perfect for those chilly evenings when all you really want is a hearty meal and maybe a good movie on the couch.
Ingredients
- 2 lbs of round steak (or, on a lazy day, I might use chuck steak)
- 1 large onion, chopped (I sometimes skip this if I’m in a hurry)
- 1 can of cream of mushroom soup (my grandma swore by Campbell’s, but any brand will do)
- 1 cup of beef broth (or a bouillon cube and a cup of water – whatever’s handy)
- Salt and pepper to taste
- A pinch of love (okay, not really, but it helps!)
Directions
- Preheat your oven to 325°F (because patience is a virtue).
- Cut the steak into serving-sized pieces and season them with salt and pepper.
- In a large ovenproof skillet, brown the steak over medium heat. This is where I sneak a little taste of the crispy bits – don’t judge!
- Add the onions and sauté until they’re just tender because who likes raw onions in their steak?
- Pour in the cream of mushroom soup and beef broth, stirring until it’s all nicely blended. Don’t worry if it looks a bit strange at this stage; it always does!
- Cover the skillet and pop it in the oven for about 2 hours. (I usually catch up on some reading or, let’s be honest, Netflix.)
Notes
Here’s a tip I learned the hard way: don’t rush the cooking time. I once tried speeding things up and ended up with steak that was… well, let’s just say my dog was pretty happy!
Variations
One time, I added a splash of red wine to the sauce – it was quite the hit! But I’d avoid using white wine; trust me, it doesn’t work as well (I found out the hard way during a “creative” cooking phase).
Equipment
If you don’t have an ovenproof skillet, no worries! Just brown the steak in a regular pan, then transfer everything to a baking dish. It’ll turn out just fine.
Storage Information
You can store leftovers in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with some creamy mashed potatoes and a side of green beans. It’s like a hug on a plate. My family insists on having some crusty bread to mop up the sauce – and who am I to say no?
Pro Tips
Don’t skip the browning step. I once tried rushing this step and regretted it because the flavor just wasn’t the same. Take your time here; it’s worth it.
FAQ
Can I use a slow cooker for this? You totally can! Just brown the steak first and then throw everything into the slow cooker on low for about 6-8 hours. Easy peasy.
Is there a vegetarian version? Well, I haven’t tried this myself, but you could substitute the steak with hearty mushrooms and use vegetable broth instead. It might be interesting!
Can I freeze this? Sure thing. I’d recommend freezing the sauce separately form the steak if you can. Just reheat gently to keep it tender.