Amish Hamburger Steak Bake

I still remember the first time I tasted Amish Hamburger Steak Bake. It was a rainy fall evening and I had just gotten home from a long day of errands and school pick-ups so I craved something that felt comforting and easy yet still hearty. That’s when I stumbled upon this simple hamburger steak recipe buried in an old Amish cookbook I had picked up at a local thrift shop and I decided to give it a try because I had all the ingredients already on hand.

From the first bite I knew it was a winner because the rich brown mushroom gravy coated every bite of the seared beef patties with so much flavor and warmth. I’ve since made this Amish Hamburger Steak Bake on busy weeknights and lazy Sundays alike and it always hits the spot thanks to its down-home goodness and no-fuss prep.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Ground beef – The hearty base that forms the juicy steak patties
• Onion – Adds sweetness and depth to the meat and gravy
• Garlic – Boosts savory flavor and enhances the beef
• Breadcrumbs – Helps bind the patties and keep them tender
• Egg – Keeps the mixture moist and holds everything together
• Salt – Brings out the natural flavors of the ingredients
• Black pepper – Adds a subtle kick and balance
• Mushrooms – Bring earthiness and texture to the creamy gravy
• Beef broth – Forms the flavorful base of the mushroom sauce
• Heavy cream – Adds richness and a silky finish to the gravy
• Butter – Used to sauté the veggies and deepen the flavor
• Flour – Thickens the sauce for a classic creamy texture

Tools You’ll Need

• Mixing bowl – To combine and mix the patty ingredients easily
• Large skillet – For searing the hamburger steaks to develop a good crust
• Spatula – To flip and move the patties while cooking
• Whisk – Helps blend the flour and liquids into a smooth gravy
• Baking dish – Used to finish baking the patties in the oven with the sauce
• Measuring cups and spoons – To ensure all seasoning and liquids are balanced

Instructions

Step 1:

I start by preheating the oven to 350°F so it’s ready by the time the patties are done searing.

Step 2:

In a large bowl I combine the ground beef, chopped onion, garlic, breadcrumbs, egg, salt and pepper then I mix everything with clean hands until just combined and I form thick oval-shaped patties.

Step 3:

I heat a large skillet over medium heat and melt a tablespoon of butter then I sear the patties for about 3 minutes per side until they have a nice brown crust but I don’t worry about cooking them through just yet.

Step 4:

Once the patties are browned I transfer them to a greased baking dish and I set them aside while I make the gravy.

Step 5:

In the same skillet I add a bit more butter and toss in the sliced mushrooms then I cook them until they’re soft and golden which usually takes about 6–7 minutes.

Step 6:

I sprinkle the flour over the mushrooms and stir for a minute to remove the raw flour taste then I slowly pour in the beef broth while whisking to keep things smooth.

Step 7:

Once the sauce starts to thicken I stir in the heavy cream and I let it simmer for 2–3 minutes then I pour this gravy all over the patties in the baking dish.

Step 8:

I bake the dish uncovered for 25–30 minutes until the patties are cooked through and the gravy is bubbly and thickened perfectly.

Tips

If you want to add more flavor I sometimes mix a splash of Worcestershire sauce into the meat or gravy. I’ve also made it with ground turkey when I needed a lighter option and it still tasted wonderful. And if you like your gravy extra rich you can swap out the heavy cream for a bit of sour cream for a tangy twist!

Ways to Serve

I love serving this Amish Hamburger Steak Bake over creamy mashed potatoes or buttered egg noodles because they soak up the sauce beautifully. You can also try it with roasted green beans or glazed carrots for a classic comforting meal. And don’t forget a slice of crusty bread to mop up the extra gravy!

Frequently Asked Questions

Can I freeze Amish Hamburger Steak Bake?

Yes you can! I let it cool completely then wrap it tightly and freeze it for up to 2 months and I just reheat it gently in the oven with a splash of broth.

What’s the best beef to use for Amish Hamburger Steak Bake?

I like using 80/20 ground beef because it has enough fat to stay juicy and flavorful but it’s not too greasy.

Can I make this Amish Hamburger Steak Bake ahead of time?

Absolutely! You can prepare the patties and gravy a day ahead and just assemble and bake it when you’re ready.

See You in the Kitchen

I hope you try this Amish Hamburger Steak Bake soon! It’s become a go-to dinner in my home and I’d love to hear if it becomes one in yours too. Feel free to comment below or share your results with me on social media and save it to your favorite comfort food board!

Happy Cooking!

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