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You know, some recipes just feel like a hug — and this Amish Hamburger Steak Bake is one of those dishes that brings me right back to my mother’s cozy kitchen. Growing up in the Midwest, we didn’t call it fancy names — we just called it “hamburger steak with gravy,” and every bite felt like love after a long day.
I can still picture my dad leaning back in his chair, wiping gravy off his chin with the back of his hand (my mom fussed about that every time). It’s the kind of meal that fills your belly and your heart — simple, hearty, and so good you’ll find yourself scraping the plate.
If you’re craving old-fashioned comfort without any fuss, pull out a pound or two of ground beef and let’s make supper together.
Why You’ll Love This Recipe
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Budget-friendly & fuss-free — Uses pantry staples you probably have on hand.
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Family approved — Kids love it, adults sneak seconds.
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Hearty & filling — Pairs perfectly with mashed potatoes or noodles.
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Cozy leftovers — Tastes even better the next day.
Ingredients
Here’s what you’ll need — and a few handy little notes from my kitchen to yours:
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1 1/2 pounds ground beef — I usually go with 80/20 for flavor, but lean works fine too.
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1/2 cup breadcrumbs — Plain, seasoned, or even crushed crackers in a pinch.
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1/4 cup milk — Helps keep things juicy.
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1 small onion, finely chopped — Sweet or yellow, doesn’t matter.
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1 egg — Binds it all together.
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1 teaspoon salt + 1/2 teaspoon black pepper — Adjust to taste, of course.
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1 tablespoon Worcestershire sauce — Adds that deep, savory “something.”
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1 can (10.5 oz) cream of mushroom soup — Or swap for cream of chicken if you’re not a mushroom fan.
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1/2 cup beef broth — Water works in a pinch, but broth adds richness.
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1 tablespoon olive oil — For browning those patties.
Directions — Let’s Get Cozy
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Preheat & Prep
Go ahead and preheat your oven to 350°F (175°C). Nothing fancy here — just good ol’ even heat. -
Mix the Meat
Grab your biggest mixing bowl — bigger than you think you need. Toss in your ground beef, breadcrumbs, milk, chopped onion, egg, salt, pepper, and Worcestershire. Roll up those sleeves and get in there with your hands. (You can use a spoon, but trust me — hands do it better.) -
Shape & Sear
Shape the mixture into 4–6 patties — big or small, up to you. Heat up that olive oil in a large skillet over medium-high. When it’s shimmering, lay in those patties. Let ‘em brown about 3–4 minutes per side — you’re not cooking them through here, just giving them that lovely crust. -
Bake & Smother
Transfer your browned patties to a baking dish (I love my old Pyrex for this). In a separate bowl, stir together the cream of mushroom soup and beef broth until it’s smooth — pour that creamy goodness right over the patties. Use a spoon to make sure everyone’s covered. -
Cover & Bake
Cover with foil (keeps it moist) and bake for about 30–35 minutes, or until everything’s bubbling and the patties are cooked through. The smell alone will have the whole house drifting into the kitchen. -
Serve & Smile
Spoon that rich sauce over mashed potatoes, buttered egg noodles, or even a mound of rice if that’s what you’ve got. Don’t forget warm bread — you’ll want every bit of that gravy.
Serving Suggestions — Bring It All Together
This bake loves company — creamy mashed potatoes are classic, but buttered egg noodles are just as wonderful. I always add something green — steamed green beans, peas, or a simple tossed salad with a tangy vinaigrette. And warm dinner rolls? Mandatory in my house.
Storage Tips — Leftovers You’ll Look Forward To
Got leftovers? Lucky you. Store any extra hamburger steaks and gravy in an airtight container in the fridge — they’ll keep for about 3 days. Reheat gently in the oven or microwave until warmed through. If the sauce thickens up a bit, just stir in a splash of broth or milk.
Variations — Make It Yours
Want to put your own twist on it? Here are a few ideas I’ve tried (and loved):
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Spicy kick — Add a pinch of cayenne or a splash of hot sauce to the beef mix.
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Veggie boost — Sneak in a finely grated carrot or zucchini — the kids won’t even notice.
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Soup swap — Not a mushroom fan? Use cream of chicken or celery instead.
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Gluten-free — Use gluten-free breadcrumbs and check your soup label.
Let’s Keep the Conversation Going
Well, there you have it — a simple Amish Hamburger Steak Bake that’s stood the test of time in my kitchen. If you give it a try, I’d love to hear how it turns out for you. Did you tweak it? Did your kids ask for seconds? Drop me a comment — your stories make this little corner of the internet feel like one big kitchen table.
Until next time — keep your oven warm and your heart full.
Warmly,
Amish Hamburger Steak Bake
Ingredients
- 1 1/2 pounds ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion finely chopped
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce
- 10.5 oz cream of mushroom soup 1 can
- 1/2 cup beef broth
- 1 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, egg, salt, pepper, and Worcestershire sauce. Mix until well combined.
- Shape the mixture into 4–6 patties, depending on your preferred size.
- Heat the olive oil in a large skillet over medium-high heat. Brown the patties on both sides, about 3–4 minutes per side.
- Transfer the browned patties to a baking dish.
- In a separate bowl, mix together the cream of mushroom soup and beef broth until smooth. Pour this mixture over the patties in the baking dish.
- Cover the dish with foil and bake in the preheated oven for 30–35 minutes, or until the patties are cooked through and the sauce is bubbly.
- Serve hot with your choice of sides.
Notes
Nutrition
