Amish Country Fried Steak is a beloved dish that is served in Amish restaurants in Holmes County, Ohio. The dish is made with simple ingredients but has a flavor that is unmatched by any other dish. The recipe for Amish Country Fried Steak is a well-guarded secret, and only a few people have been lucky enough to learn the recipe.
The Amish are known for their simple way of life, and their cooking is no exception. The Amish people value traditional cooking methods and use fresh ingredients from their own gardens and farms. Amish Country Fried Steak is no different; it is made with fresh beef that is pounded thin and then coated in a special breading mixture. The breading is made with flour, salt, pepper, and a secret blend of spices that gives the steak its distinctive flavor.
The history of Amish Country Fried Steak can be traced back to the early days of the Amish settlement in Holmes County. As the Amish people settled in the area, they brought with them their traditional cooking methods and recipes. Over time, these recipes were adapted to the local ingredients and cooking techniques, creating a unique blend of traditional Amish cooking and Ohio-style cuisine.
The secret recipe for Amish Country Fried Steak has been passed down from generation to generation. It is a closely guarded secret, known only to a select few. The recipe is said to have originated with a group of Amish women who were renowned for their cooking skills. These women would gather in each other’s homes and share recipes and cooking techniques. The recipe for Amish Country Fried Steak was one of the most closely guarded secrets, passed down only to a select few who were deemed worthy of learning the recipe.
The popularity of Amish Country Fried Steak has grown over the years, and it is now a staple in many Amish restaurants in Holmes County. Visitors to the area come from all over the world to sample this delicious dish. The recipe has been adapted over the years to suit different tastes and cooking methods, but the basic ingredients and techniques remain the same.
To make Amish Country Fried Steak, you will need to start with fresh beef. The beef is pounded thin and then coated in a mixture of flour, salt, pepper, and secret spices. The steak is then fried in a pan until it is golden brown and crispy. The result is a tender, juicy steak with a crispy outer coating that is packed with flavor.
The secret to the flavor of Amish Country Fried Steak lies in the breading mixture. The mixture is made with a blend of spices that are unique to the Amish community. The spices are a closely guarded secret, known only to a select few who have been trained in the art of Amish cooking. The breading mixture is a delicate balance of flavors that gives the steak its distinctive taste.
Amish Country Fried Steak is typically served with mashed potatoes, gravy, and green beans. The mashed potatoes are made with fresh potatoes that are boiled and mashed with butter and cream. The gravy is made with a mixture of beef broth, flour, and seasonings. The green beans are cooked with bacon and onions for added flavor.
In conclusion, Amish Country Fried Steak is a delicious dish that is steeped in history and tradition. The recipe for this famous dish is a closely guarded secret, known only to a select few. The dish is a testament to the Amish way of life and their commitment to traditional cooking methods and fresh ingredients. If you ever have the opportunity to visit Holmes County, Ohio, be sure to sample this famous dish and experience the unique flavors of Amish cooking.
INGREDIENTS
- 4 4 to 5 ounce cube steaks
- 4 ¾ cups whole milk divided
- 2 ¼ teaspoon Kosher salt divided
- 1 ¾ teaspoon black pepper divided
- 38 Saltine unslated crackers
- 1 ¼ cups all-purpose flour divided
- ½ teaspoon baking powder
- ½ teaspoon cayenne
- 2 large eggs
- 3 to 3 ½ cups vegetable or peanut oil for frying
DIRECTIONS
- Place the cube steaks into a zippered plastic bag and pour 3/4 cup of whole milk into the bag. Seal and jiggle around so the milk is coating all surface area of the meat.
- Place into the refrigerator for at least 1 hour and no more than 3, flipping bag over several times.
- Remove the steaks from the milk, allowing them to drip, and set on a platter. Reserve all of the milk and add to it as necessary to measure 3/4 cups.
- Combine 1/4 teaspoon of Kosher salt and 1/4 teaspoon of black pepper together. Lightly sprinkle the fully tenderized steaks on both sides with the mixture. Set aside.
- In a shallow bowl, whisk together the reserved 3/4 cups milk with the eggs.
- In the barrel of a food processor, add the Saltines, 1 cup of the flour, baking powder, 1 teaspoon of the Kosher salt, 1/2 teaspoon of the black pepper, and the cayenne. Pulse until the Saltines are fine crumbs, about 8 to 10 pulses.
- Preheat oven to 225°F. Line a baking sheet with heavy gauge aluminum foil and fit with a wire rack. You may spray with non-stick baking spray if you like, however it is not necessary.
- Coat steaks first in the cracker flour mixture, then the egg mixture, then once more in the cracker mixture. Place the coated steaks atop the prepared baking sheet with wire rack and let sit for 15 minutes while you heat the oil.
- Add 3 to 3/12 cups of oil to your large skillet and heat over medium-high heat until a thermometer reads the oil to be between 350°F to 360°F. Reduce heat SLIGHTLY and fry the steaks in the hot oil for 10 minutes. If the oil begins to smoke, reduce heat SLIGHTLY again until there is no smoke. Turn the steaks carefully so as not to dislodge the breading and cook for an additional 4 to 5 minutes. Steaks will be a beautiful golden brown.
- Remove to the wire rack atop the baking sheet once again. Repeat with any remaining steaks and place into the preheated low heat oven to keep warm while you assemble the sawmill gravy. Dispose of all leftover oil, but reserve 1 to 2 tablespoons of the drippings and any cooked bits. Use a wad of paper towels to wipe the skillet mostly clean and add the reserved drippings back to the skillet.
Sawmill Gravy
- Whisk together the remaining 1/4 cup flour, 1 teaspoon Kosher salt, 1 teaspoon black pepper, and the 4 cups of remaining milk.
- Pour this mixture into the reserved drippings and cooked bits in the skillet. Whisk constantly over medium-high heat until the gravy begins to bubble, about 10 to 12 minutes.
- Reduce the heat to medium-low and continue to whisk until the sawmill gravy has thickened considerably. At this point, taste for the need for any seasonings. Keep in mind that Saltines coat the steaks, so treat lightly if planning to add salt.
- Garnish with fresh chopped parsley and offer a bottle of your favorite hot sauce at the table to pass
