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You know how some meals don’t even need an introduction? You just smell them cooking and feel your whole body go, “Oh. Yes. That.”
That’s what Amish Wedding Steak is for me.
The first time I had it, I didn’t even know what I was eating. Just a forkful of something warm and tender in this gravy that tasted like a hug. No joke. It was at this big community dinner at a friend’s church — not even fancy, just rows of tables, crockpots lining the wall, and paper plates being loaded up by the dozen. I took one bite of this mystery meat thing and was like, okay, whoever made this understands my soul.
Turns out it was Amish Wedding Steak. And once I found the recipe, I couldn’t stop making it. It’s old-school, unfussy, and just… filling in all the best ways.
And the name? Yeah — they really serve it at Amish weddings. You’ll see why in a minute.
Why People Love It (Even If They’ve Never Heard of It)
Alright, let me tell you what’s so great about this dish:
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It feeds a crowd. Like, a real crowd. Amish weddings have 800–1000 people show up. This is that kind of recipe.
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It’s humble but wildly good. Nothing fancy in it, but it tastes like magic.
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You make it ahead. The kind of thing you prep the night before, then forget about ‘til the oven beeps.
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Creamy, beefy, cozy. That’s the vibe. Serve it with mashed potatoes and it’s over. You’re done.
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It’s a bit of food history. A peek into a slower, simpler way of cooking that still hits the spot today.
What You’ll Need
Here’s what goes into it. Nothing weird, I promise.
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2 lbs ground beef
Go with regular — like 80/20. You want a little fat for flavor. -
1 small onion, diced fine
No need to cry over it. Just get it chopped small enough that it disappears into the mix. -
2 cups crushed soda crackers
Yeah, like Saltines. Just mash ’em up in a zip-top bag with your hands. Done. -
2 cups milk
Whole milk if you’ve got it. 2% works. Plant milk works too — just use something plain. -
1 can mushrooms
Drained. Or use fresh if that’s your thing. I’ve done both. Still delicious. -
1 can cream of mushroom soup
Don’t @ me. This is tradition. It works. It’s good. -
1 can of water
Just fill the soup can with water after you pour it out. -
Salt and pepper
To taste. I don’t measure — just a good pinch of each usually does the trick.
Let’s Cook This Thing
You’ll need a little patience here — there’s chilling, browning, baking — but nothing is hard. Pinky promise.
Step 1: Mix it all up
Grab a big bowl and toss in the beef, crushed crackers, milk, diced onion, salt, and pepper. Use your hands. It’s kinda messy but therapeutic. Mix just enough to bring it all together — don’t mash it into oblivion.
Now press that mixture into a greased 9×13 pan. Smooth the top. Cover it with foil or plastic wrap and stick it in the fridge overnight. Don’t skip that part. It helps the meat firm up and soak in all the goodness.
Step 2: Cut and brown
The next day, pull out your chilled beef slab and cut it into squares — like meatloaf bars. Lightly coat each piece in flour. This helps them get a nice crust.
Heat a big skillet with some butter or oil, and brown each piece on both sides. You’re not cooking them all the way through — just getting color and flavor going.
Step 3: Add sauce and bake
Lay your browned meat squares in a clean baking dish.
In a bowl, mix the soup, water, and mushrooms together. Pour that creamy mushroomy mix over everything.
Cover the dish with foil and bake at 350°F for about 90 minutes. Go watch a movie. Call your aunt. When the oven timer goes off, you’ll have something rich, savory, and impossible to stop eating.
What Do You Eat with It?
Ohhhh buddy, this is where it gets good.
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Mashed potatoes. Obviously. That sauce belongs on a big scoop of creamy mash.
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Green beans or peas. Something fresh and green to balance it out.
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Dinner rolls. For dragging through the gravy like a responsible adult.
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Corn casserole or buttered noodles. You are feeding your soul, after all.
And if you’re feeling it, a fruit pie or warm applesauce on the side never hurt anyone.
Leftovers (If You Somehow Have Any)
This stuff keeps well. Honestly, maybe even gets better after a day.
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Fridge: Store covered for up to 4 days.
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Reheat: Microwave or warm gently in the oven with a splash of water. The sauce thickens up in the fridge, so loosen it back up a little when reheating.
Also… meatloaf sandwich with these squares and a little mustard? Hello.
A Little Goodbye, with Gravy on Top
You don’t need to be Amish to love Amish Wedding Steak. You just need to like food that tastes like it was made with care. This is the kind of recipe that doesn’t try too hard — but somehow ends up being the one everyone remembers.
Whether you’re cooking for a crowd, your family, or just want something that feels like Sunday supper at Grandma’s — this one’s got you.
If you make it, let me know. I love hearing how other people make these old recipes their own. Add some spice? Swap the soup? Serve it over egg noodles? Tell me everything.
And whatever you do — eat it warm, with someone you love (or at least someone willing to share their mashed potatoes).
Stay full,
Amish Wedding Steak
Ingredients
- 2 pounds ground beef
- 1 onion diced
- 1 can mushrooms or use fresh
- 2 cups soda crackers crushed
- 2 cups milk
- 1 can cream of mushroom soup
- 1 can water measured using soup can
- salt to taste
- black pepper to taste
- flour for coating squares before browning
- butter for browning
Instructions
- Mix meat, crushed soda crackers, milk, diced onion, salt, and pepper in a large bowl. Pat mixture into a square cake pan and refrigerate overnight.
- When ready to cook, cut chilled meat mixture into squares. Preheat oven to 350°F (175°C).
- Coat each square lightly with flour and brown in butter on a skillet.
- Transfer browned squares to a baking dish. In a bowl, mix cream of mushroom soup, one can of water, and mushrooms. Pour over the beef squares.
- Bake uncovered for 90 minutes, until meat is fully cooked and gravy is bubbly.
Notes
Nutrition