Amish Hamburger Steak Bake

Description:

A comforting, country-style casserole made with seasoned ground beef patties, smothered in a creamy mushroom and onion gravy, then baked to tender perfection. This Amish-inspired dish brings simplicity, tradition, and stick-to-your-ribs flavor to the dinner table.

Origin:

Rooted in Amish and Mennonite cooking traditions, this recipe reflects the community’s emphasis on hearty, budget-friendly meals made with simple pantry staples. The “hamburger steak” concept has German roots but became popular across the American Midwest through Amish home kitchens.

Ingredients Quantity:

For the Hamburger Steaks:

Ground beef (80/20) – 1.5 lbs (680g)
Onion (finely chopped) – ½ cup
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Eggs – 1 large
Bread crumbs – ½ cup
Milk – 2 tbsp
Worcestershire sauce – 1 tbsp
Vegetable oil or butter – 1 tbsp (for browning)

For the Gravy & Bake:

Cream of mushroom soup – 2 cans (10.5 oz each / 298g)
Milk – 1 cup (240ml)
Onion (sliced) – 1 medium
Garlic – 2 cloves (minced)
Worcestershire sauce – 1 tbsp
Optional: Mushrooms (fresh, sliced) – 1 cup

Optional Ingredients:

Sliced mushrooms (fresh or canned)
Fresh parsley (for garnish)
A pinch of thyme or rosemary in the gravy
Shredded cheese (sprinkled on top before final bake)

Instructions:

1. Make the Hamburger Steaks:

In a large bowl, combine ground beef, chopped onion, bread crumbs, milk, egg, garlic powder, salt, pepper, and Worcestershire.
Mix gently until just combined—don’t overmix.
Form into 6 oval patties.

2. Brown the Patties:

Heat oil or butter in a skillet over medium-high heat.
Brown the hamburger steaks for 2–3 minutes per side (they don’t need to be cooked through).
Transfer to a 9×13 inch baking dish.

3. Make the Gravy:

In a bowl, whisk together mushroom soup, milk, Worcestershire sauce, minced garlic, and sliced onions (plus mushrooms, if using).
Pour evenly over the browned hamburger steaks in the dish.

4. Bake:

Cover with foil and bake at 350°F (175°C) for 40 minutes.
Uncover and bake an additional 10–15 minutes, until bubbly and steaks are cooked through.
Let sit 5–10 minutes before serving.

Tips for Success:

Use 80/20 ground beef for the best flavor and moisture.
Don’t skip browning the patties—it adds depth of flavor.
Add mushrooms or extra onions for more texture and umami.
Rest before serving so the gravy thickens slightly.

Recommendation:

Serve with Amish-style mashed potatoes, egg noodles, or over buttered rice. Add a side of green beans or glazed carrots to balance the richness. Leftovers reheat well and are great in sandwiches or over toast.