Ah, those Amish people!
When I was in school we had a field trip to an Amish farm. While visiting, we were treated to an authentic Amish lunch. We sat at a long table that allowed for up to twenty of us. All the food was brought to the table in large bowls or on huge platters. We passed things around (after there was prayer of course) and OH it was all so good!
The meat:
- 2 lb. hamburger (use 80/20 for authentic)
- 1 c. saltine cracker crumbs (about 30 crackers)
- 1 c. milk
- 1/2 small onion, finely chopped
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 – 1/2 c. flour, for dipping
- 3 Tbs. butter, for frying
The gravy:
- 1 or 2 cans of cream of mushroom soup
- 1 soup can full of milk (about 1 1/2 cups)
- Mix hamburger, cracker crumbs, milk, onion, and seasonings.
- Shape the meat mixture into thick burger patties. It makes eight.
- Roll the patties in flour.
- Melt the butter in a large skillet.
- Fry the patties over medium/high heat for a few minutes on each side to give them a nice sear.
- Place the browned patties into a 9 x 13" baking dish.
- Mix cream of mushroom soup and milk.
- Pour over the patties.
- Bake, covered, at 350° for 50 – 55 minutes.
- Remove the cover and continue baking for another 10 minutes.
- Serve with mashed potatoes or noodles.
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THE REDO (smaller render)
- 1 lb lean ground turkey or leaner beef (93%)
- 1/2 cup unsalted saltines
- 1/2 cup unsweetened original almond milk
- 1/4 small onion, finely chopped
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 c. flour, for dipping
- 1.5 Tbs. light margarine or olive oil for frying in
- Follow the same directions.
- OR if frying isn't your thing, omit the last part and bake in the oven until the internal temperature hits 165 degrees.