Craving a hearty, nostalgic dinner? This Amish Hamburger Steak Bake is simple enough for weeknights, special enough for company, and guaranteed to warm you from the inside out. Get ready for pure comfort food bliss!
Step-by-Step Instructions
Step 1: Prep and preheat
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. This will make cleanup easier later.
Step 2: Make the beef mixture
In a large mixing bowl, combine the ground beef, crushed saltine crackers, 1 cup of milk, Italian herbs, onion powder, garlic powder, a pinch of cayenne (if you like a little kick), and a good amount of salt and pepper. Mix gently with your hands or a spoon until everything is just combined — don’t overmix or the patties can turn tough.
Step 3: Shape and flour the patties
Form the mixture into about 8 oval-shaped patties, roughly ½ inch thick. Lightly coat each one in flour and shake off any excess.
Step 4: Brown the steaks
Heat a large skillet over medium-high heat and add a bit of oil if needed. Brown the patties for 2–3 minutes per side, just until they get a nice golden crust. (They’ll finish cooking in the oven.)
Step 5: Make the gravy
In a bowl, whisk together the condensed cream of mushroom soup and 1 cup of milk until smooth. This will create that rich, creamy sauce that the Amish are known for.
Step 6: Bake it all together
Arrange the browned patties in your greased baking dish. Pour the mushroom gravy evenly over the top. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, until the gravy is bubbling and thickened.
Step 7: Serve and enjoy
Let it rest for a few minutes, then serve warm with mashed potatoes, buttered noodles, or rice. The creamy gravy ties everything together beautifully.
Frequently Asked Questions
1. Can I use ground turkey instead of beef?
Yes, ground turkey works great — just keep an eye on the moisture. You might need to add a little extra milk or an egg to help bind it together.
2. Can I make this without canned soup?
You can! Replace the soup with 1 cup of homemade white sauce (a simple mix of butter, flour, and milk) and add sautéed mushrooms or onions for flavor.
3. How do I know when the steaks are done?
They should be cooked through to 160°F internally, and the gravy should be bubbling nicely.
4. What sides go best with this dish?
Classic mashed potatoes are a must, but it’s also delicious with rice, buttered noodles, or roasted vegetables.
5. Can I freeze Amish Hamburger Steak Bake?
Yes! Cool completely, then store in an airtight freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven.
Notes & Tips:
For extra flavor, add sautéed onions and mushrooms to the gravy.
Use gluten-free crackers and flour for a gluten-free version.
Try using cream of celery or cream of chicken soup for a different flavor profile.
This dish can be assembled ahead of time and stored in the refrigerator until ready to bake.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Calories: Approximately 350
Protein: 25g
Carbs: 20g
Fat: 20g
Ingredients
Instructions
In a large bowl, combine ground beef, crumbled saltine crackers, 1 cup milk, Italian herbs, onion powder, garlic powder, cayenne pepper (optional), salt, and pepper. Mix well.
Form the beef mixture into 1/2-inch-thick patties (about 8).
Lightly coat each steak in flour, tapping off excess.
Heat a skillet over medium-high heat (add oil if needed). Brown steaks on each side until golden, 2-3 minutes per side.
Place browned steaks in the greased baking dish in a single layer.
In a bowl, whisk together condensed cream of mushroom soup and 1 cup milk until smooth. Pour over the steaks.
Cover the dish with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes, or until gravy bubbles and steaks are cooked through.
Let rest a few minutes before serving. Serve hot with mashed potatoes or rice.Nutrition