Amish Wedding Steak

Marinating the Steak:

1. In a shallow dish, combine buttermilk, Worcestershire sauce, hot sauce, salt, and pepper.
2. Place the tenderized round steak pieces into the marinade, ensuring they are fully coated.
3. Cover and refrigerate for at least 1 hour, or overnight for best results.

Coating and Frying:

1. In a separate bowl, mix together flour, salt, black pepper, paprika, garlic powder, and onion powder to create the coating mixture.
2. Remove the marinated steak pieces from the buttermilk mixture, allowing any excess marinade to drip off.
3. Dredge the steak pieces in the flour mixture, ensuring they are evenly coated on all sides.
4. Heat vegetable oil in a large skillet over medium-high heat.
5. Carefully place the coated steak pieces into the hot oil, working in batches if necessary to avoid overcrowding the skillet.
6. Fry the steak pieces for 3-4 minutes on each side, or until golden brown and cooked through.
7. Once cooked, transfer the steak pieces to a plate lined with paper towels to drain any excess oil.

Making the Gravy:

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