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!
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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: Prepare the Hamburger Steaks
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or casserole dish with cooking spray or butter.
- Combine the Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, milk, chopped onion, minced garlic, egg, Worcestershire sauce, salt, black pepper, paprika, and dried parsley. Mix until all the ingredients are well combined but do not overmix.
- Form the Patties: Divide the beef mixture into 6-8 equal portions and shape them into patties about 1/2-inch thick. Place the patties in a single layer in the prepared baking dish.
Step 2: Make the Gravy
- Prepare the Roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly until the mixture is golden and has a nutty aroma.
- Add the Broth and Milk: Slowly whisk in the beef broth and milk (or heavy cream) until the mixture is smooth and free of lumps. Add Worcestershire sauce, onion powder, garlic powder, salt, and black pepper to taste.
- Simmer the Gravy: Bring the gravy to a simmer and cook for about 3-5 minutes, or until it thickens to your desired consistency. Adjust the seasoning as needed.
Step 3: Assemble the Casserole
- Layer the Potatoes/Vegetables: If using potatoes, arrange them in a single layer over the hamburger steaks in the baking dish. If using vegetables, spread them evenly over the patties.
- Pour the Gravy: Pour the prepared gravy evenly over the hamburger steaks and potatoes/vegetables, ensuring everything is well-coated.
Step 4: Bake the Casserole
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 40-45 minutes, or until the potatoes are tender and the hamburger steaks are cooked through (an internal temperature of 160°F or 71°C).
- Optional Cheese Topping: If using cheese, remove the foil after 40 minutes, sprinkle the shredded cheddar cheese on top, and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Step 5: Garnish and Serve
- Garnish and Serve: Let the casserole cool for about 5-10 minutes before serving. Garnish with fresh parsley or chives, if desired. Serve hot with a side of your choice, like a fresh salad, steamed vegetables, or crusty bread.
Serving and Storage Tips:
Serving: Serve warm as the main entree with mashed potatoes, steamed veggies, or a fresh garden salad on the side.
Storage: Any leftovers can be stored in an airtight container in the refrigerator without letting it sit for more than 3 days.
Reheating: Place in the middle rack of a 350°F (175°C) oven for about 15 minutes to heat them up. Or take the devilled hamburger steaks out of the airtight container and microwave on high for about 2 minutes.
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:
Is it possible to prepare the dish beforehand?
Yes, you can assemble the casserole up to 24 hours in advance. Cover and refrigerate it until ready to bake. Add an additional 5-10 minutes to the baking time, in case you are baking it from cold.
Can it be frozen?
Yes, so here is how you freeze the baked casserole. Go ahead and let the baked casserole completely cool down. Wrap it securely in a plastic wrap and aluminum foil. Freeze it now for 3 months. Thaw in the refrigerator overnight before reheating.
Can I utilize ground turkey or chicken in place of beef?
Yes, you could. A lighter option would be to substitute the ground turkey or chicken. Be sure to adjust the seasoning and cook until the internal temperature reaches 165°F (74°C).
Can I use instant mashed potatoes instead of sliced?
Yes, you could. Prepare the instant mashed potatoes and spread them on top of the casserole before baking. But this will change the texture of the dish.
How to make this gluten-free?
Use obviously gluten-free breadcrumbs in the hamburger mixture and gluten-free flour for making the gravy. Make sure all the other ingredients are gluten-free too.
Can I add cheese to the meat mixture?
Yes, some shredded cheese can also be mixed with the hamburger steak for more of a cheesy flavor directly in the hamburger mixture.
What can I serve with this dish?
Serve the hamburger steaks with creamy mashed potatoes, some steamed veggies, a fresh salad, or a warm loaf of crusty bread with butter, all to help enhance the full, rich flavors.
How can I prevent the casserole from drying out?
Yes, you need to make sure that the dish is loosely covered with foil when baking so that it allows steam to circulate and thicken the gravy. Be sure the pot or baking dish you are using is covered completely with enough gravy to cover everything. You may add a smidgen of broth if it seems to be drying out.
Can I use canned or frozen veggies?
Yes, canned or frozen vegetables, like green beans, peas, or corn, can be added. Ensure draining all liquids from canned veggies.
Can I make this in smaller portions instead of the casserole?
Yes, feel free to portion out the hamburger steaks in individual ramekins or small baking dishes for each person.
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.
