Amish Hamburger Steak Bake: Simple, Hearty, and Deeply Satisfying

• • Simple ingredients – Nothing fancy, nothing complicated

• • Deep, developed flavor – The two-step cooking process (sear then bake) creates layers of savory goodness
  • One-dish meal – Protein and gravy come together in a single baking dish

• Crowd-pleasing – Even picky eaters ask for seconds
• Budget-friendly – Ground beef stretched with simple pantry staplesMake-ahead friendly – Assemble in advance, bake when readyBeef

For the Hamburger Steaks:

• • 1½ lbs ground beef (80/20 gives the best flavor)

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steaks

Hamburger

breadcrumbs

• • ½ cup plain breadcrumbs (or crushed saltines)
  • 1 large egg, lightly beaten
• • ¼ cup milk
  • 1 small onion, finely grated (adds moisture without chunks)

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beef

Steak

garlic

• • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
• • ½ teaspoon onion powde

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Beef

Bread

gravy

• • ½ teaspoon salt
• • ¼ teaspoon black pepper
• 2 tablespoons butter (for frying)

For the Gravy:

• 1 large yellow onion, thinly sliced
• 8 oz cremini or white mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dried thyme
• Salt and pepper to taste

For Serving:

• Mashed potatoes, egg noodles, or rice
• Fresh parsley, chopped for garnish

The Method: Sear, Sauce, Bake, Devour

Step 1: Make the Hamburger Steaks

1. In a large bowl, combine ground beef, breadcrumbs, beaten egg, milk, grated onion, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
2. Mix gently with your hands until just combined. Do not overmix—it makes the patties tough.
3. Shape into 6 oval patties, about ¾-inch thick.

Step 2: Sear the Patties