As a food writer who values simple, budget-friendly recipes, I’m sharing my Amish Hamburger Steak Bake as a top pick for Easy Meals Using Ground Beef.

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I found this Amish Hamburger Steak Bake when I needed something that ate like a meal but didn’t fuss. Ground beef forms browned little steaks that hide under a rich, creamy mushroom sauce, and every bite makes you wonder why simple food can be so convincing.

I say that because it reads like a slow sunday special but comes together faster than you’d think, and yeah sometimes I cheat and skip steps, but it still sings. I make it when I need a no drama supper that’s still satisfying.

Perfect for Easy Meals Using Ground Beef.

Ingredients

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Ground beef: high in protein and iron, adds savory depth, can be fatty.
Onion: gives sweetness and depth when cooked, some fiber and vitamin C.
Breadcrumbs: bind meat, add carbs and texture, pick whole grain for more fiber.
Mushrooms: earthy umami boosts savoriness, low calorie, adds moisture not much nutrition though.
Butter: gives richness and helps brown mushrooms, adds saturated fat and creaminess.
Beef broth: builds savory gravy, provides sodium and deep beef flavor, low calorie.
Heavy cream: makes gravy silky and rich, higher calories and fat, very indulgent.
Worcestershire sauce: punches savory tang, small carbs, adds umami and slight sweetness.

Ingredient Quantities

1 1/2 pounds ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 large egg

1/2 cup plain breadcrumbs or crushed saltines

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

8 ounces mushrooms, sliced

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups beef broth

1/2 cup heavy cream

1/4 cup sour cream (optional)

1/2 teaspoon dried thyme

2 tablespoons fresh parsley, chopped (optional)

How to Make this

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1. Preheat oven to 350 F and lightly grease a 9 by 13 inch baking dish or a similar sized casserole dish.

2. In a large bowl combine ground beef, finely chopped onion, 1 clove minced garlic (save the other clove for the sauce), egg, breadcrumbs or crushed saltines, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon black pepper; mix gently with your hands or a fork, dont overwork the meat or it will get tough.

3. Divide the mixture into 6 to 8 even portions and form into oval patties about 1/2 inch thick, pressing the center slightly so they stay flat while cooking.

4. Heat a large skillet over medium high heat, add a little oil if needed and brown the patties 3 to 4 minutes per side until nicely seared but not fully cooked through; transfer patties to a plate and pour off excess fat leaving about a tablespoon in the pan with the brown bits.

5. Reduce heat to medium, add 2 tablespoons butter to the same skillet, then add sliced mushrooms and the remaining minced garlic; cook until mushrooms release their liquid and begin to brown, scraping up browned bits from the bottom.

6. Sprinkle 2 tablespoons all purpose flour over the mushrooms and stir constantly for about 1 minute to cook the raw flour taste away and form a light roux.

7. Slowly whisk in 1 1/2 cups beef broth until smooth, then stir in 1/2 cup heavy cream and 1/2 teaspoon dried thyme; simmer until sauce thickens, taste and adjust seasoning with salt and pepper; if using, stir in 1/4 cup sour cream off heat for extra creaminess.

8. Arrange the browned patties in the prepared baking dish and pour the mushroom gravy evenly over them, making sure patties are mostly covered.

9. Bake in the preheated oven for about 20 to 25 minutes or until the patties register 160 F internal temperature and the sauce is bubbly; let rest 5 minutes before serving.

10. Sprinkle with 2 tablespoons chopped fresh parsley if desired and serve over mashed potatoes, egg noodles or rice.

Equipment Needed

1. 9 by 13 inch baking dish (or similar casserole dish)
2. Large mixing bowl, for combining the beef mixture
3. Chef’s knife and cutting board, to chop onion and mince garlic
4. Large skillet (10 to 12 inch) for browning patties and making the gravy
5. Spatula or tongs, to flip patties and move them to a plate
6. Plate or rimmed baking sheet to rest the browned patties
7. Measuring cups and spoons for broth, cream, flour, etc
8. Whisk and wooden spoon or silicone spatula to make the roux and stir the sauce
9. Instant read meat thermometer, to check patties reach 160 F don’t skip it

FAQ

Q: Can I use leaner beef or ground turkey instead of 80/20 beef? A: Yes, you can, but leaner meat will be drier and less flavorful so add a tablespoon of oil or butter and maybe an extra egg or a little more breadcrumbs to help it hold together, turkey also cooks faster so watch the time.

Q: Can I make this ahead or freeze it? A: Totally, you can form the patties and freeze them raw or bake the whole dish then freeze; thaw overnight in the fridge and reheat in a 350°F oven until warmed through, or bake from frozen adding 10 to 20 extra minutes.

Q: My gravy turned out thin, how do I thicken it? A: Simmer it a bit longer to reduce, or whisk 1 to 2 teaspoons cornstarch with cold water and stir in, or cook a little more butter and flour together to make a roux before adding the broth.

Q: I dont like mushrooms, can I skip them? A: Yes, leave them out or swap for diced bell pepper, carrots or frozen peas, the sauce will still be tasty especially if you keep the butter, cream and sour cream.

Q: What should I serve with this bake? A: Classic choices are mashed potatoes, egg noodles, rice or crusty bread to sop up the gravy, and a simple green veg like green beans or a salad to balance it.

Q: How do I keep the patties from falling apart? A: Dont overmix the meat, gently combine the ingredients, chill the formed patties 15 minutes before cooking and make sure you have the egg and breadcrumbs proportion right so they bind well.

Amish Hamburger Steak Bake Recipe Substitutions and Variations

Ground beef: swap with ground turkey (use same amount) for a leaner bake, or try plant based crumbles if you want vegetarian. Turkey can dry out faster so don’t overcook.
Plain breadcrumbs or crushed saltines: use quick oats, crushed pretzels, or gluten free crumbs instead to bind the meat. Oats soak up liquid so use a little less if the mix seems dry.
Heavy cream: mix 3/4 cup whole milk with 1/4 cup melted butter to mimic the richness, or use evaporated milk for a lighter but still creamy sauce.
Sour cream (optional): plain Greek yogurt works 1:1, it’s tangy and a bit thicker but blends great into the gravy.

Pro Tips

1) dont overmix the beef, seriously. Use cool hands or a fork, mix just until the stuff is combined. Form the patties and chill them 15 to 30 minutes so they hold together and brown better, and if you used saltines cut back on added salt since theyre salty.

2) get the pan blazing hot before you sear and dont keep flipping. A good crust gives you flavor and those browned bits are gold, so after you pull the patties deglaze the pan with a splash of beef broth or a little red wine and scrape the bottom — that liquid becomes the backbone of your sauce.

3) for a silky gravy, cook the flour a full minute so it loses that raw flavor, whisk the broth in slowly so no lumps, and simmer to thicken. If it ends up thin use a small cornstarch slurry (1 tsp cornstarch + 1 tsp cold water) and stir it in, and always stir in sour cream or extra cream off the heat so it doesnt split.

4) use an instant read thermometer and pull the patties at about 160 F, dont overbake them or they get dry. Let everything rest 5 minutes so juices settle, taste the sauce one last time for salt/pepper, and finish with fresh parsley for brightness.

Amish Hamburger Steak Bake Recipe

Recipe by Bob Jones

0.0 from 0 votes

As a food writer who values simple, budget-friendly recipes, I’m sharing my Amish Hamburger Steak Bake as a top pick for Easy Meals Using Ground Beef.

Servings

servings

Calories

486

kcal

Equipment: 1. 9 by 13 inch baking dish (or similar casserole dish)
2. Large mixing bowl, for combining the beef mixture
3. Chef’s knife and cutting board, to chop onion and mince garlic
4. Large skillet (10 to 12 inch) for browning patties and making the gravy
5. Spatula or tongs, to flip patties and move them to a plate
6. Plate or rimmed baking sheet to rest the browned patties
7. Measuring cups and spoons for broth, cream, flour, etc
8. Whisk and wooden spoon or silicone spatula to make the roux and stir the sauce
9. Instant read meat thermometer, to check patties reach 160 F don’t skip it

Ingredients

1 1/2 pounds ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
1/2 cup plain breadcrumbs or crushed saltines
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces mushrooms, sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1/2 cup heavy cream
1/4 cup sour cream (optional)
1/2 teaspoon dried thyme
2 tablespoons fresh parsley, chopped (optional)

Directions

Preheat oven to 350 F and lightly grease a 9 by 13 inch baking dish or a similar sized casserole dish.
In a large bowl combine ground beef, finely chopped onion, 1 clove minced garlic (save the other clove for the sauce), egg, breadcrumbs or crushed saltines, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon black pepper; mix gently with your hands or a fork, dont overwork the meat or it will get tough.
Divide the mixture into 6 to 8 even portions and form into oval patties about 1/2 inch thick, pressing the center slightly so they stay flat while cooking.
Heat a large skillet over medium high heat, add a little oil if needed and brown the patties 3 to 4 minutes per side until nicely seared but not fully cooked through; transfer patties to a plate and pour off excess fat leaving about a tablespoon in the pan with the brown bits.
Reduce heat to medium, add 2 tablespoons butter to the same skillet, then add sliced mushrooms and the remaining minced garlic; cook until mushrooms release their liquid and begin to brown, scraping up browned bits from the bottom.
Sprinkle 2 tablespoons all purpose flour over the mushrooms and stir constantly for about 1 minute to cook the raw flour taste away and form a light roux.
Slowly whisk in 1 1/2 cups beef broth until smooth, then stir in 1/2 cup heavy cream and 1/2 teaspoon dried thyme; simmer until sauce thickens, taste and adjust seasoning with salt and pepper; if using, stir in 1/4 cup sour cream off heat for extra creaminess.
Arrange the browned patties in the prepared baking dish and pour the mushroom gravy evenly over them, making sure patties are mostly covered.
Bake in the preheated oven for about 20 to 25 minutes or until the patties register 160 F internal temperature and the sauce is bubbly; let rest 5 minutes before serving.
Sprinkle with 2 tablespoons chopped fresh parsley if desired and serve over mashed potatoes, egg noodles or rice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.