Amish hamburger steak bake is a cozy, hearty casserole that puts together seasoned beef patties and a luscious, savory gravy sandwiched by that delicate touch of veggies or potatoes. This here perfect comfort food follows the traditional base of Amish cooking and, being simple enough, can be quickly put together with pantry items for a wonderfully satisfying meal for all. It also serves as a fabulous family dinner, party side, or a chilly day or rainy day warm dish.
Let’s look at how this wonderful Amish Hamburger Steak Bake can be completed easily enough with this step-by-step recipe all will love!
Ingredients:
For the Hamburger Steaks:
- 1 1/2 pounds ground beef (preferably 80/20)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
For the Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup milk or heavy cream
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Additional Ingredients:
- 4 medium potatoes, thinly sliced (optional, or substitute with 2 cups sliced mushrooms, green beans, or another vegetable)
- 1 cup shredded cheddar cheese (optional, for topping)
- Fresh parsley or chives, chopped (for garnish, optional)
Step-by-Step Instructions:
Step 1: The Meat Party
Crank that oven to 375°F and grab a baking dish. Just spray it with whatever u got.
Throw ground beef breadcrumbs milk chopped onion minced garlic an egg Worcestershire sauce salt pepper paprika and dried parsley into a bowl. Mix that shit together but don’t go crazy or the meat gets tough af.
Shape them into patties like ur making thicc burger boys and line them up in the dish.
Step 2: Gravy Train
Melt butter in a pan then add flour and keep stirring for like a minute or two until it smells kinda nutty.
Slowly pour in beef broth and milk while whisking like ur life depends on it. Add Worcestershire sauce onion powder garlic powder salt and pepper.
Let it bubble for a few mins until it looks thicc enough to make u wanna dip bread in it.
Step 3: Stack That Shit
If ur using potatoes put them over the meat. Same with any veggies u wanna throw in.
Pour that gravy all over everything like ur watering a really thirsty plant.
Step 4: Oven Magic
Cover with foil and bake for like 40-45 mins. The meat should hit 160°F if ur fancy enough to own a meat thermometer.
If ur a cheese freak like me throw some cheddar on top at the end and bake it uncovered till it gets all melty and beautiful.
Step 5: Eat That Goodness
Let it chill for a few mins then dive in. I usually add some parsley on top to pretend I’m sophisticated but we all know that’s a lie.
Serving Suggestions
These hamburger steaks are SO good served warm as your main dish! For a complete meal that’s still zero points, pair them with:
Cauliflower mash (tastes just like potatoes, promise!)
Steamed green veggies like broccoli or green beans
A fresh garden salad with my homemade zero-point vinaigrette
How to Store Leftovers
These are perfect for busy weeknights! Store any extras in an airtight container in the fridge for up to 3 days. I absolutely love making a double batch on Sundays when I’m meal prepping – they’re lifesavers for those hectic weekday lunches! My family gobbles these up cold or reheated!
Oven method: Place patties on a baking sheet in a 350°F oven for about 15 minutes until heated through
Microwave method: For those super busy days (we all have them!), just microwave for about 2 minutes on high
Helpful Notes:
All spuds for all baking and boiling must be very thinly sliced to bake evenly. For slicing so thin, the mandoline works quite well.
Gravy Consistency: If the gravy is too thin, just add a little more crushed broth or milk; And if the gravy is rather liquid, let it simmer with constant stirring until it becomes thick and more delicious.
Special Notes for Vegetables: Carrot slices, bell pepper lowlands, zucchini halves, and even mushrooms are cookable in the extendable range children will eat.
Tips from Well-Known Chefs:
Ina Garten: She says an add-on for the gravy would be a splash of red wine for an extra layer of depth and richness.
Alton Brown: Like Yum Yuck in Food 911 Alton Brown recommends that you add fresh herbs such as rosemary and thyme for extra flavor in the meat mixture.
Martha Stewart’s: Vanilla Bean—for a juicier, more flavorful hamburger steak, use one pound of ground beef and one-fourth pound of ground pork.
Frequently Asked Questions:
Can I make it ahead?
Yeah, no problem. You can put it together the night before if you want. Just cover it and stick it in the fridge. When you bake it, it might need another 5 or 10 minutes since it’s coming out cold.
What about freezing?
Yep. Just bake it first, let it cool down completely (don’t rush it), then wrap it up good—plastic, then foil. Toss it in the freezer. It’ll be fine for a few months. When you want it, let it thaw in the fridge overnight and warm it back up.
Could I use turkey or chicken instead of beef?
Yeah, why not. If that’s what you’ve got, just throw it in. Might wanna season it a little heavier though — turkey and chicken can taste kinda flat if you don’t. Just cook it through, you’ll be fine.
What about using instant mashed potatoes?
sure. It’s not the same, but if you don’t feel like peeling and slicing, go for it. It’ll still taste good. Different kind of texture, but honestly, nobody’s gonna care once it’s baked.
How do I make it gluten-free?
Simple swaps. Use gluten-free breadcrumbs and gluten-free flour. And obviously check the labels on everything else.
Can I throw cheese into the meat?
Why not? A little shredded cheese mixed right into the hamburger? Go for it. Makes it extra rich.
What should I serve with this thing?
 anything. Mash some potatoes if you want, steam a few veggies, whatever’s easy. Honestly, even just a big piece of bread to sop up the gravy — that’s plenty.
How do I keep it from drying out?
Honestly, just toss some foil over it, don’t seal it tight or anything. And make sure there’s enough gravy in there when you start. If you peek halfway through and it looks kinda dry, just pour a little broth over it — doesn’t have to be
perfect.Can I use canned or frozen veggies?
Yeah, for sure. Just drain canned stuff really well first so it doesn’t water everything down.
Can I make it in smaller portions?
Yes. Little ramekins or small dishes work great if you want individual servings. Kinda nice if you’re cooking for a few people.
Conclusion:
Amish Hamburger Steak Bake truly is a lovely and uncomplicated dish that harmonizes the flavors of seasoned ground beef accompanied by savory gravy, with tender veggies or potatoes. A dish that is just perfect to share among family, very versatile and hearty to suit all tastes. To sit down, enjoy, and get stuck into simple yet heart-warmingly good dishes, with sides to make everyone happy!
Amish Hamburger Steak Bake
Ingredients
- 2 pounds ground beef
- 1 1/2 cups saltine crackers crumbled
- 1 cup milk for beef mixture
- 1 tsp Italian herbs
- 1 tsp onion powder
- 1 tsp garlic powder
- cayenne pepper dash, optional
- 1/2 cup all-purpose flour
- salt and freshly ground pepper to taste
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1 cup milk for gravy
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- In a large bowl, combine the ground beef, crumbled saltine crackers, 1 cup of milk, Italian herbs, onion powder, garlic powder, cayenne pepper (optional), salt, and pepper. Mix until all ingredients are evenly incorporated.
- Form the beef mixture into 1/2-inch-thick patties. This recipe should make about 8 evenly-sized steaks.
- Lightly coat each steak in flour, tapping off any excess.
- Heat a skillet over medium-high heat, adding a bit of oil if needed. Brown the steaks on each side until they develop a golden crust, about 2-3 minutes per side.
- Place the browned steaks in the greased baking dish, arranging them in a single layer.
- In a bowl, whisk together the condensed cream of mushroom soup and the remaining cup of milk until smooth. Pour the gravy evenly over the steaks.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the gravy is bubbling and the steaks are fully cooked through.
- Let the dish rest for a few minutes before serving. Serve the hamburger steaks hot with mashed potatoes or over rice.
