Amish Hamburger Steak Bake
A hearty, traditional Amish Hamburger Steak Bake comfort dish featuring tender hamburger steaks smothered in rich homemade gravy over creamy mashed potatoes — cozy, budget-friendly, and ready in about an hour.
Print
Pin
Servings: 7
Calories: 615kcal
Cost: $13
Equipment
- 1 Large cast iron skillet (For searing hamburger steaks)
- 1 9x13 inch baking dish (Glass or ceramic)
- 1 Large pot (For boiling potatoes)
- 1 Potato masher or ricer (To mash potatoes smoothly)
- 1 Whisk (For lump-free gravy)
- 1 Mixing bowl (To combine beef mixture)
- 1 Aluminum foil (To cover while baking)
Ingredients
For the Hamburger Steaks
- 2 lb Ground beef - 80/20 for best flavor
- ½ cup Breadcrumbs - Or crushed crackers
- 1 large Egg - Lightly beaten
- ½ cup Onion - Finely diced
- 1 teaspoon Garlic powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt - To taste
- ½ teaspoon Black pepper - Freshly ground
- ¼ cup All-purpose flour - For dredging
For the Gravy
- 3 tablespoon Butter
- 3 tablespoon All-purpose flour - For roux
- 2 cups Beef broth - Low sodium preferred
- 1 cup Onion - Thinly sliced
- 1 can (10.5 oz) Cream of mushroom soup
- ½ cup Heavy cream or milk
- ½ teaspoon Salt - Adjust to taste
- ¼ teaspoon Pepper
For the Potato Layer
- 3 lb Russet potatoes - Peeled and diced
- 4 tablespoon Butter
- ½ cup Milk or cream
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- ¼ cup Sour cream - Optional, for extra creaminess
Topping
- 1 cup Shredded cheddar cheese
- 2 tablespoon Fresh parsley - Chopped, for garnish
- ½ cup Crushed butter crackers - Mixed with 2 tablespoon melted butter for crunchy topping
- 2 tablespoon Pickle juice - Mrs. Yoder’s secret ingredient!
Instructions
- In a large bowl, combine ground beef with breadcrumbs, egg, finely diced onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined. Shape into 6–8 oval patties about ¾ inch thick and lightly dredge each patty in flour, shaking off the excess.
- Heat a large skillet over medium-high heat with a bit of oil. Working in batches, sear patties for 3–4 minutes per side until browned. Remove and set aside. Keep skillet drippings for the gravy.
- In the same skillet, melt butter and sauté sliced onions until soft and translucent, about 5 minutes. Stir in flour and cook for 2 minutes, whisking constantly. Gradually add beef broth, then stir in cream of mushroom soup and heavy cream. Simmer 3–4 minutes until thickened. Season with salt and pepper to taste.
- While the gravy simmers, boil peeled and diced potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with butter, milk, salt, and pepper until creamy.
- Spread mashed potatoes evenly in the bottom of a greased 9x13-inch baking dish. Arrange seared hamburger steaks on top. Pour gravy evenly over the steaks. Drizzle 2 tablespoons of pickle juice over the top for Mrs. Yoder’s secret tang.
- Cover the baking dish with foil and bake at 350°F (175°C) for 30 minutes to allow flavors to meld and steaks to finish cooking.
- Remove foil, sprinkle shredded cheddar cheese and crushed butter crackers (mixed with melted butter) evenly on top. Bake uncovered for 10–15 minutes until cheese is bubbly and topping turns golden.
- Let the dish rest for 5 minutes after removing from the oven to thicken the gravy slightly. Garnish with chopped parsley before serving.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.
Nutrition
Serving: 350g | Calories: 615kcal | Carbohydrates: 32g | Protein: 34g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 940mg | Potassium: 980mg | Fiber: 3g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 14mg | Calcium: 180mg | Iron: 4mg