Amish Hamburger Steak Bake

This Amish Hamburger Steak Bake is the kind of rustic, stick-to-your-ribs comfort food my Pennsylvania Dutch neighbors grew up on. Think juicy, pan-seared beef patties nestled in a creamy onion gravy, baked low and slow until everything melts together in one bubbling, old-fashioned casserole. My family devours this with a big scoop of buttery mashed potatoes, and not a drop of gravy ever goes to waste.

We first tried this on a chilly autumn evening after finding it in a worn Amish cookbook at a garage sale. Now it is a regular reunion dinner because everyone looks forward to that rich gravy and those golden beef patties.

Gather Your Ingredients

• Ground beef: Look for an eighty twenty blend for juicy flavor and perfect texture
• Breadcrumbs: Keeps the patties tender and soaks up meat juices
• Egg: Helps hold everything together for moist result
• Finely diced onion: Adds sweetness and a classic meatloaf flavor
• Salt: Essential for boosting beef flavor
• Black pepper: Adds a gentle bite and rounds out the seasoning
• Butter: Choose a good quality for extra flavor in the gravy
• All purpose flour: Thickens the gravy for great casserole texture
• Beef broth: Preferably low sodium so you can control the saltiness
• Heavy cream: Lends the gravy a rich silky finish that feels like pure comfort
• Sliced onion: Layers in more sweetness and traditional taste
• Garlic powder: Gives subtle warmth without overpowering the creamy sauce

How to Make It

Prepare the Beef Mixture:

Mix ground beef breadcrumbs beaten egg finely diced onion salt and black pepper in a large bowl using gentle hands so the patties stay tender

Shape the Patties:

Form the mixture into six to eight oval patties laying them on a tray Letting them rest briefly helps them hold their shape

Brown the Patties:

Heat your oven safe skillet over medium heat Add the patties and cook each side for about three to four minutes until nicely golden and caramelized Remove them and set aside

Prepare the Gravy Base:

In the same skillet melt butter and add the sliced onions Cook low and slow until soft and just starting to brown This builds the flavor base Sprinkle in flour and stir for about two minutes to cook away any raw taste

Make Creamy Gravy:

Slowly whisk in beef broth followed by heavy cream Stir constantly to get a smooth sauce Sprinkle garlic powder and keep whisking until thickened

Assemble and Bake:

Nestle the beef patties back into the skillet gently spooning gravy over each one Cover tightly with a lid or foil and bake in a preheated three hundred fifty degree oven for forty five minutes Remove the cover and bake fifteen more minutes until patty edges are bubbling and gravy is thick

Rest Before Serving:

Let the dish sit for ten minutes so the juices settle and serving is easier The patties will be moist and the gravy will cling beautifully

My favorite part is the melt in your mouth gravy because it always brings back memories of my grandmother dipping her homemade bread right in. Every time I make this I picture my family crowded around the kitchen table fighting over who gets the last spoonful of sauce.

Flavor Boosters

Refrigerate leftovers in an airtight container for up to four days. Reheat gently in the oven or on the stovetop with a splash of water or broth to revive the creamy texture. Freeze individual patties and sauce for easy weeknight dinners just thaw overnight in the fridge and reheat.

Serving Suggestions

Serve over mashed potatoes for a classic pairing. Spoon onto buttered egg noodles or rice for a change. Add steamed green beans or buttered peas on the side for a touch of color on the plate.

Creative Twists

Swap ground turkey or chicken for beef for a lighter twist. Use gluten free breadcrumbs and flour if needed. Substitute half and half for heavy cream if you want a lighter gravy.

Some of my happiest kitchen memories are setting this on the table with steam rising from the dish and everyone racing to get their share. My neighbor adapted the gravy with a splash of Worcestershire sauce and shared that her picky grandchild asked for seconds. Proof of how adaptable and comforting this bake can be.

Common Questions About the Recipe

→ What type of ground beef is best?

An 80/20 blend delivers the ideal balance of flavor and juiciness for tender hamburger steaks.

→ Can I use a different pan if I don’t have an oven-safe skillet?

Yes, brown patties on the stove, then transfer everything to a 9x13 baking dish for oven baking.

→ How do I ensure the gravy is smooth?

Whisk flour into melted butter, cook briefly, then add broth and cream gradually while continuously whisking.

→ What sides pair well with this dish?

Mashed potatoes, buttered noodles, and green beans are classic pairings for a complete comforting meal.

→ Can this be made ahead of time?

Yes, assemble and refrigerate before baking, or fully bake and reheat gently. The flavors deepen overnight.