Description
Amish Wedding Steak is a comforting, savory meat dish featuring seasoned ground beef squares, coated and browned in butter, then baked in a creamy mushroom sauce. This hearty casserole is perfect for family dinners and showcases simple ingredients combined for a rich, flavorful outcome.
Ingredients
Scale
Meat Mixture
- 2 pounds ground beef
- 1 onion, diced
- 2 cups soda crackers, crushed
- 2 cups milk
- Salt, to taste
- Black pepper, to taste
Sauce and Coating
- 1 can mushrooms (about 4 ounces, drained) or fresh mushrooms
- 1 can cream of mushroom soup (10.5 ounces)
- 1 can water (use the emptied soup can for measurement)
- Flour, for coating beef squares
- Butter, for browning beef squares
Instructions
- Prepare the meat mixture: In a large bowl, combine ground beef, crushed soda crackers, milk, diced onions, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated. Pat the mixture firmly into a square cake pan, cover, and refrigerate overnight to allow flavors to meld and the mixture to firm up.
- Preheat and cut: When ready to cook, remove the meat from the refrigerator and cut into square pieces. Preheat your oven to 350°F (175°C) to prepare for baking.
- Coat and brown beef squares: Lightly coat each meat square with flour, ensuring an even layer. Heat butter in a skillet over medium heat and brown each square on all sides until a golden crust forms, enhancing flavor and texture.
- Prepare mushroom sauce and assemble: Transfer browned beef squares to a baking dish. In a separate bowl, mix together cream of mushroom soup, one can of water (using the empty soup can to measure), and the mushrooms. Pour this mixture evenly over the beef squares to create a savory gravy.
- Bake the dish: Place the baking dish uncovered in the preheated oven and bake for 90 minutes. Bake until the meat is fully cooked through and the mushroom gravy is bubbly and slightly thickened. Remove from oven and let rest briefly before serving.
Notes
- Refrigerating the meat mixture overnight helps it firm up and improves the texture for cutting and cooking.
- If fresh mushrooms are used instead of canned, sauté them lightly before adding to the sauce for extra flavor.
- Use soda crackers for the classic texture, but plain saltine crackers work as a substitute if needed.
- For a richer sauce, you can substitute half the water with beef broth.
- This dish pairs well with mashed potatoes or buttered noodles to soak up the creamy mushroom gravy.
