🥩 Amish Hamburger Steak Bake
🍳 Ingredients
(Serves about 6–8)
For the Hamburger Steaks:
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2 lbs ground beef (80/20 for best flavor)
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1 cup whole milk
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1 to 1½ cups crushed saltine crackers (or bread crumbs)
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½ medium onion, finely chopped (optional)
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp salt
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½ tsp black pepper
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½ tsp Italian seasoning (optional)
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¼ cup flour (for dredging — optional)
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2 tbsp oil or butter (for browning)
For the Gravy:
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2 cans (10.5 oz each) cream of mushroom soup
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1½ cups milk
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½ tsp black pepper
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Optional: ½ cup sautéed mushrooms or caramelized onions for extra flavor
👩🍳 Instructions
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Preheat oven:
Heat oven to 350°F (175°C). Grease or spray a 9×13-inch baking dish. -
Mix the meat mixture:
In a large bowl, combine the ground beef, crushed crackers, milk, garlic and onion powder, seasonings, and onion (if using).
Mix gently with your hands or a spoon — don’t overwork the meat. -
Shape into patties:
Form into 6–8 oval-shaped patties (like mini Salisbury steaks). -
Brown the patties (optional, but adds great flavor):
Heat oil or butter in a skillet over medium heat.
Dredge patties lightly in flour and brown on both sides (2–3 minutes per side).
They don’t need to cook through — just get a nice crust. -
Make the gravy:
In a medium bowl, whisk together the cream of mushroom soup, milk, and pepper until smooth. -
Assemble the bake:
Lay the browned patties in your baking dish.
Pour the gravy evenly over the top, making sure each patty is covered. -
Bake:
Cover with foil and bake for 30 minutes.
Remove the foil and bake an additional 10–15 minutes, until hot and bubbly and the patties are cooked through. -
Serve:
Let rest for a few minutes, then serve hot with mashed potatoes, buttered noodles, or Amish-style green beans.
🍽️ Serving Suggestions
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Spoon that rich gravy over mashed potatoes or rice — it’s so good.
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Add a side of buttered corn, peas, or Amish coleslaw for a complete meal.
✨ Tips & Variations
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Make-ahead: Assemble the dish early in the day, cover, and refrigerate. Bake before dinner.
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Add onions & mushrooms: Layer them under the gravy before baking for a “steakhouse” twist.
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Gluten-free option: Use gluten-free crackers and soup.
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Extra creamy: Add a splash of heavy cream or sour cream to the gravy mixture before baking.
Would you like me to include a from-scratch mushroom gravy version (no canned soup) for a more homemade, Amish-style touch?
