Amish Hamburger Steak Bake
Tender hamburger steaks baked in rich, creamy mushroom gravy for the ultimate Amish comfort dinner. Simple, hearty, and perfect over mashed potatoes.
Print Pin Servings: 6 hamburger steak
Calories: 420kcal
Cost: $12.50
Equipment
- 1 9x13 inch baking dish To arrange hamburger steaks and bake with gravy
- 1 Large mixing bowl To combine ground beef mixture gently
- 1 Medium bowl To whisk together the creamy gravy
- 1 Whisk To blend soup and broth until smooth
- 1 Aluminum foil To cover dish during first baking stage
- 1 meat thermometer To check internal temperature reaches 160°F
- 1 Oven To bake the hamburger steak bake at 350°F
Ingredients
- 2 pounds ground beef 80/20
- ½ cup breadcrumbs or crushed crackers
- 1 large egg
- ¼ cup finely diced onion
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 cans 10.5 oz each cream of mushroom soup
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 large onion sliced
- 8 oz mushrooms sliced (optional)
- Fresh parsley chopped
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, gently combine ground beef, breadcrumbs, egg, diced onion, garlic powder, onion powder, salt, pepper, and paprika. Mix just until combined don't overwork the meat or it will become tough.
- Form the mixture into 6 oval-shaped patties, about ½ inch thick. Make a slight indent in the center of each patty so they cook evenly.
- In a medium bowl, whisk together cream of mushroom soup, beef broth, Worcestershire sauce, thyme, and pepper until smooth.
- Arrange the hamburger steaks in the prepared baking dish in a single layer. Scatter sliced onions and mushrooms (if using) around and between the patties.
- Pour the gravy mixture evenly over the hamburger steaks, making sure each patty is well coated. If adding potatoes, layer them on top now.
- Cover the baking dish tightly with aluminum foil. Bake for 45 minutes covered.
- Remove the foil and bake for an additional 15 minutes, until the gravy is bubbling and the tops are lightly browned. Internal temperature should reach 160°F.
- Remove from oven and let rest for 5 minutes. The gravy will thicken slightly as it sits. Garnish with fresh parsley and serve hot.
Notes
The secret to perfect Amish Hamburger Steak Bake is gentle handling and patience. Don't overwork the meat when mixing that's what keeps it tender instead of tough. Cover it with foil for the first 45 minutes to lock in moisture, then uncover to get those beautiful golden edges. The gravy thickens as it cools, so let it rest for 5 minutes before serving. This tastes even better the next day when all those flavors have married together overnight.
Nutrition
Serving: 1hamburger steak | Calories: 420kcal | Carbohydrates: 18g | Protein: 28g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 115mg | Sodium: 980mg | Potassium: 520mg | Fiber: 2g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 3.2mg