Mouth-Watering Barbecue Steak Strips

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When I was growing up, steak, I was considered the “gold standard” of meat. Probably still is. The whole debate around ethical meat, the price of meat, the sourcing and supply chains, plant-based meat, I feel like everything has scrambled the landscape from what it used to be. But among the Amish, steaks have always been a prized cut of meat. The Amish, for the most part, are avid home butchers, so they use every part of the cow.  I was talking to a man from Alabama the other day he said that when they butcher hogs they use “everything but the squeal. That’s generally the same view that the Amish employ. When it comes to the cow, they use everything but the “moo.” Nothing goes to waste, and certain cuts of meat are prized more than others, including nice thick juicy steaks.

This particular dish – barbecue steak strips- the steak is sliced and diced to make a delicious steak strip, which you could then mix in with veggies in a type of stirfry, or just eat them all by themselves paired with potatoes, and corn on the cob or something like that. This Mouth-Watering Barbecue Steak Strips recipe is actually a Mennonite recipe, but Amish cooking styles are quite similar.

By the way, how do the Amish feel about the plant-based meat craze?  Meh. I don’t think you’ll see Amish people buying much Morningstar Farms meatless stuff or wolfing down Impossible Burgers.  That said, the Amish are capitalists through and through and if an economic opportunity presents itself that would allow for new crops to support plant-based meat, you’ll suddenly hear a lot more support for the trend.  This would not surprise me at all.  Most Amish are very practical and pragmatic in that way.

Okay, so back to this wonderful meal. You'll want to use the freshest thickest round steak you can find for starters.

The fresher the steak, the more you'll get that fall-off-the-bone flavor.

This part is sort of preference, but about ⅛ inches thick and three inches long is a good cut for this steak, but if you want thicker strips, longer strips, shorter strips, whatever,you can cut to accommodate your tastes!

During this phase you just want to brown the strips, don't worry about fully cooking them, in fact, don't do that, just get them brown on the outside, the cooking comes later.

This where you assemble the part that really injects the flavor. Good stuff here: brown sugar, mustard, Worcestershire sauce, and onion among other ingredients!

This is where you cover (uncovered here so you can see) and just let simmer for a good 30 minutes after all the ingredients have been added. Your house will smell good!

Pair this with potatoes or some corn on the cob and, wow, you have an amazing meal!

And tomorrow I'll post a dessert that will pair well with this!

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• 🥩 Mouth-Watering Barbecue Steak Strips
• 📋 Instructions
• 🥩 More Amish Steak Recipes
• 🖨️ Full Recipe

🥩 Mouth-Watering Barbecue Steak Strips

• 2 pounds round steak
• 2 tablespoons cooking fat
• 2 cups tomato sauce
• ⅓ cup water
• 2 tablespoons brown sugar
• 1 tablespoon prepared mustard
• 1 tablespoon Worcestershire sauce
• 1 medium onion, thinly sliced (optional)

📋 Instructions

1. Slice steak into strips ⅛ inch thick and 3 inches long.
2. Brown the strips in fat and then pour off drippings.
3. Combine tomato sauce, water, brown sugar, mustard, and Worcestershire sauce.
4. Add this mixture and the onion to the beef strips. Stir well.
5. Cover and cook slowly, stirring occasionally for 30 minutes or until moist and tender.

🥩 More Amish Steak Recipes

Super Sirloin Steak - Delicious!

Mrs. Schrock's Mock Steak - Wow!

Oven-Baked Round Steak - So good!

Amish Wedding Steak - Try this!

🖨️ Full Recipe