Looking for the ultimate comfort food that’s both hearty and simple to make? This Amish Hamburger Steak Bake is a nostalgic, flavor-packed dish straight from traditional Amish kitchens. Juicy hamburger patties are baked in a savory creamy gravy until fork-tender and bursting with flavor. It’s the kind of meal that brings everyone running to the table.
Ingredients
To make this delicious Amish Hamburger Steak Bake, you’ll need:
1 ½ lbs ground beef
1 small onion, finely chopped
1 large egg
½ cup breadcrumbs
1 tsp garlic powder
1 tsp onion powder
1 tbsp Worcestershire sauce
Salt and black pepper to taste
1 can (10.5 oz) cream of mushroom soup
½ cup milk
Fresh parsley, for garnish (optional)
Substitutions
Ground Beef: Ground turkey or chicken can be used for a lighter option.
Cream of Mushroom Soup: Swap with cream of chicken or a homemade white gravy.
Breadcrumbs: Use crushed crackers or panko as an alternative.
Milk: Any dairy or plant-based milk works well.
How to Make Amish Hamburger Steak Bake
Preheat the oven to 350°F (175°C) and grease a 9×13 baking dish.
In a large bowl, combine ground beef, egg, breadcrumbs, onion, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
Form the mixture into oval patties and place them in the baking dish.
In a separate bowl, whisk together the cream of mushroom soup and milk until smooth. Pour the mixture evenly over the patties.
Cover with foil and bake for 35–40 minutes, then uncover and bake an additional 10 minutes until golden and bubbling.
Garnish with chopped parsley and serve hot.
Mix-ins and Additions
Cheese: Add shredded cheddar on top for extra richness.
Mushrooms: Toss in fresh sliced mushrooms for earthy depth.
Bell Peppers: Dice and mix into the gravy for added color and sweetness.
Recipe Tips
Don’t overmix the ground beef mixture—it can make the patties tough.
For extra flavor, brown the patties briefly in a skillet before baking.
Let the dish rest for a few minutes before serving to allow the sauce to thicken.
Storage Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm in the oven at 325°F or microwave individual servings until heated through.
Recipe Variations
Spicy Version: Add a pinch of crushed red pepper flakes to the beef mixture.
Gravy Upgrade: Make a homemade beef gravy using broth, butter, and flour.
One-Dish Meal: Add sliced potatoes or cooked green beans to the pan before baking.
FAQs about Amish Hamburger Steak Bake
Can I make this recipe ahead of time?
Yes! Assemble it up to a day in advance, cover, and refrigerate. Bake when ready.
Can I use fresh mushrooms instead of canned soup?
Absolutely—just sauté them first and combine with a roux or creamy sauce base.
What should I serve with Amish Hamburger Steak Bake?
It pairs wonderfully with mashed potatoes, egg noodles, or buttered rice.
Amish Hamburger Steak Bake
Equipment
- Mixing bowl
- Skillet
- Baking dish (9x13 inch)
- Spatula or spoon
Ingredients
- 2 lbs ground beef
- 1/2 cup bread crumbs
- 1 egg
- 1/4 cup milk
- 1 small onion finely chopped
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil or butter for browning
- 1 can 10.5 oz cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk for sauce
- 1/2 tsp dried thyme optional
- Fresh parsley for garnish optional
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine ground beef, bread crumbs, egg, 1/4 cup milk, onion, garlic powder, salt, and pepper.
- Form into 6–8 hamburger patties.
- In a skillet, heat oil or butter over medium heat and brown patties on both sides (they don’t need to be fully cooked through).
- Arrange patties in a greased 9x13-inch baking dish.
- In a separate bowl, whisk together cream of mushroom soup, 1/2 cup milk, sour cream, and thyme.
- Pour sauce over the patties in the baking dish.
- Bake uncovered for 30–35 minutes until hot and bubbly.
- Let rest 5 minutes before serving.
- Garnish with chopped parsley if desired.
Notes
- Add sautéed mushrooms or caramelized onions for extra flavor.
- Serve with mashed potatoes, egg noodles, or rice.
- Can be made ahead and refrigerated before baking.
