1. Can I make Amish Wedding Steak in a slow cooker?

Yes! To make slow cooker Amish Wedding Steak, brown the steaks and sauté the onions and garlic first. Then transfer everything — including the broth, cream, and seasonings — into a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until the steaks are tender and the gravy has thickened.

2. What cuts of beef work best for Amish Wedding Steak?

Boneless steaks such as round steak, sirloin, or cube steak work beautifully in this recipe. The key is to choose a cut that becomes tender with slow cooking. Avoid lean, quick-cook cuts like tenderloin — they won’t absorb the creamy gravy as well.

3. How can I make this recipe lighter or healthier?

To lighten up Amish Wedding Steak, use milk instead of heavy cream, sear the steaks in olive oil instead of vegetable oil, and serve with steamed vegetables instead of mashed potatoes. You can also use low-sodium broth to reduce salt content without sacrificing flavor.

Amish Wedding Steak Recipe – Comfort Classic

Name: Amish Wedding Steak Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Amish
Ingredients: 4 boneless beef steaks (about 1 inch thick); 1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons vegetable oil; 1 onion, sliced; 2 cloves garlic, minced; 2 cups beef broth; 1/2 cup heavy cream; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 2 tablespoons fresh parsley, chopped (for garnish)

Description

Amish Wedding Steak is a classic comfort dish made with tender beef steaks simmered in a creamy, savory gravy. This traditional Amish-style recipe combines simple, wholesome ingredients like beef broth, onions, garlic, and heavy cream to create a rich and hearty meal perfect for family dinners or special occasions.

Ingredients

Scale

4 boneless beef steaks (about 1 inch thick)
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 onion, sliced
2 cloves garlic, minced
2 cups beef broth
1/2 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

In a shallow dish, combine the flour, salt, and black pepper. Dredge each steak in the mixture, coating both sides evenly.
Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks and brown on both sides, about 3–4 minutes per side. Remove and set aside.
In the same skillet, add the sliced onion and minced garlic. Sauté for about 5 minutes until the onion becomes soft and translucent.
Stir in the beef broth, heavy cream, Worcestershire sauce, and dried thyme. Bring the mixture to a simmer.
Return the browned steaks to the skillet. Reduce heat to low, cover, and simmer for 45–50 minutes, or until the steaks are tender and the sauce has thickened.
Garnish with chopped fresh parsley before serving and enjoy hot with mashed potatoes or noodles.

Notes

Use a heavy skillet like cast iron for even browning and heat distribution.
Simmer slowly on low heat to keep the steaks tender and juicy.
To thicken the gravy further, let it simmer uncovered for a few minutes before serving.
For a lighter version, substitute half-and-half for the heavy cream.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Stovetop
Cuisine: Amish, American Country

Nutrition

Serving Size: 1 steak with gravy
Calories: 450 kcal
Sugar: 2 g
Sodium: 720 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 0.5 g
Protein: 38 g
Cholesterol: 130 mg