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An Amish Hamburger Steak Bake in a glass dish, showing browned meat patties in a creamy, cheesy sauce with parsley on a wooden table.
Daniel

Amish Hamburger Steak Bake

This hearty Amish Hamburger Steak Bake features seasoned ground beef patties seared to perfection, then baked in a rich, savory onion and mushroom gravy. It's a comforting, family-friendly meal that's perfect for a weeknight dinner.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Hamburger Steaks
  • 2 lbs ground beef 80/20 lean preferred
  • 1 large egg
  • 1/2 cup dry breadcrumbs
  • 1/4 cup onion finely chopped
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil for searing
For the Savory Gravy
  • 2 tbsp unsalted butter
  • 1 large onion sliced
  • 8 oz cremini mushrooms sliced (optional)
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • to taste salt
For Serving (Optional)
  • Fresh parsley chopped, for garnish

Equipment

  • Large Mixing Bowl
  • Large skillet or Dutch oven
  • 9x13-inch baking dish
  • Whisk

Method
 

Prepare the Hamburger Steaks
  1. In a large mixing bowl, combine the ground beef, egg, breadcrumbs, finely chopped onion, garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix gently but thoroughly until all ingredients are well incorporated. Do not overmix.
  2. Divide the mixture into 6 equal portions and form each portion into an oval-shaped patty, about 1 inch thick.
  3. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully place the hamburger steaks in the skillet without overcrowding. You may need to work in batches. Sear for 3-4 minutes per side, until nicely browned. The patties do not need to be cooked through at this stage. Remove the seared steaks from the skillet and set aside on a plate.
Make the Savory Gravy
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. In the same skillet (with any residual beef drippings), melt 2 tablespoons of butter over medium heat. Add the sliced onion and mushrooms (if using) and sauté for 5-7 minutes, until the onions are softened and translucent and mushrooms have released their moisture.
  3. Sprinkle the 1/4 cup of all-purpose flour over the sautéed onions and mushrooms. Cook, stirring constantly, for 1-2 minutes to create a roux, allowing the flour to cook out.
  4. Gradually whisk in the beef broth, a little at a time, to prevent lumps. Continue whisking until the gravy begins to thicken. Stir in the Worcestershire sauce, dried thyme, and 1/4 tsp black pepper. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the gravy has thickened to your desired consistency. Taste and adjust salt as needed.
Assemble and Bake
  1. Arrange the seared hamburger steaks in a single layer in the prepared baking dish.
  2. Pour the hot savory gravy evenly over the hamburger steaks, ensuring they are mostly submerged.
  3. Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the hamburger steaks are cooked through and tender, and the gravy is bubbly. Internal temperature of beef should reach 160°F (71°C).
  4. Remove from oven, let rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired. Serve hot with mashed potatoes, egg noodles, or crusty bread.

Notes

For an even richer flavor, you can use a mix of ground beef and ground pork in your patties. If you prefer a smoother gravy, you can strain the onions and mushrooms out after simmering, or blend a portion of the gravy before combining with the steaks.