This Amish hamburger steak bake transforms simple ground beef into individual tender steaks swimming in the most incredible homemade gravy. I discovered this Pennsylvania Dutch treasure at a church potluck back in 2019, and it quickly became my family’s request for Sunday dinners and cozy weeknight meals alike.
Table of Contents
Ingredients for Amish Hamburger Steak Bake
I always start with quality 80/20 ground beef for this recipe because the fat content keeps the steaks tender and adds essential flavor to the gravy. Don’t be tempted to use lean beef here. Over the years, I’ve tested this with various beef blends, and the 80/20 ratio delivers the best results every single time.
For the Hamburger Steaks:
- 2 pounds ground beef (80/20 blend)
- ½ cup breadcrumbs (I recommend plain or Italian style)
- 1 large egg (beaten)
- 1 medium onion (finely diced) – I usually use yellow onion for best flavor
- 2 teaspoons salt
- 1 teaspoon black pepper
For the Creamy Gravy:
- 3 tablespoons butter (unsalted preferred)
- 3 tablespoons all-purpose flour
- 2 cups beef broth (low sodium works best) – My go-to is homemade or quality boxed broth
- 1 cup heavy cream
- 1 large onion (sliced into rings)
- 1 teaspoon garlic powder – In my experience, fresh garlic can burn during the browning step, so powder works better here
Step-by-Step Instructions
I recommend using a 12-inch oven-safe skillet or Dutch oven for this recipe because it eliminates the need to transfer everything between pans. This one-pan approach also means the gravy captures every bit of those delicious browned bits from the steaks.
Step 1: In a large mixing bowl, gently combine the ground beef, breadcrumbs, beaten egg, diced onion, salt, and pepper using your hands or a fork. Mix until just combined but don’t overwork the meat, which can make the steaks tough and dense instead of tender.
Step 2: Shape the mixture into 6 to 8 oval patties about ¾ inch thick. Press gently to form even shapes that will cook uniformly. Let them rest on a plate for 5 minutes, which helps them hold their shape during browning.
Step 3: Heat your oven-safe skillet over medium high heat. Once hot, add the hamburger steaks and brown them for 3 to 4 minutes per side until a golden crust forms. You’re not cooking them through at this point, just creating flavor. Remove the browned steaks to a plate and keep those tasty drippings in the pan.
Step 4: Reduce heat to medium and add the butter to the drippings. Once melted, add the sliced onions and cook for 5 to 6 minutes, stirring occasionally, until they’re soft and starting to turn golden brown.
Step 5: Sprinkle the flour over the onions and stir constantly for 2 minutes. This cooks out the raw flour taste and creates the base for your gravy. The mixture will look paste-like, which is exactly what you want.
Step 6: Gradually whisk in the beef broth, adding it slowly while whisking constantly to prevent lumps. Once smooth, stir in the heavy cream and garlic powder. The gravy will look thin now but will thicken beautifully during baking.
Step 7: Nestle the browned hamburger steaks back into the gravy, spooning some of the liquid over the tops. Cover the skillet tightly with aluminum foil and transfer to a preheated 350°F oven.
Step 8: Bake covered for 45 minutes, then remove the foil and continue baking for 15 minutes more. This final uncovered baking allows the gravy to reduce and thicken to a coating consistency. The steaks should be fully cooked through (160°F internal temperature if checking).
Step 9: Remove from the oven and let the dish rest for 10 minutes before serving. This resting time is crucial as the gravy continues to thicken and the steaks reabsorb some of the flavorful liquid.
Perfect Side Dishes for Amish Hamburger Steak Bake
This hearty main dish pairs beautifully with classic comfort sides that can soak up that incredible gravy.
Creamy Mashed Potatoes: The absolute classic pairing that lets you enjoy every drop of that rich gravy. The creamy texture complements the tender steaks perfectly, and I always make extra potatoes just so we have plenty for gravy soaking. Try my creamy mashed potatoes with parmesan for an elevated take.
Buttered Egg Noodles: Wide egg noodles tossed with butter and a sprinkle of parsley create the perfect bed for these steaks. The noodles catch the gravy in their folds, delivering flavor in every bite.
Garlic Roasted Potatoes: For a different potato option, garlic butter potatoes add a crispy texture contrast while still being perfect for soaking up gravy.
Steamed Green Beans: Add a fresh, crisp element to balance the richness of the dish. I like to steam them until just tender crisp and finish with a pat of butter and a squeeze of lemon.
Roasted Carrots: Sweet roasted carrots provide a lovely color contrast and their natural sweetness balances the savory gravy beautifully. Roast them at 400°F while the steaks bake.
Dinner Rolls: Warm, fluffy rolls are essential for sopping up every last bit of gravy on your plate. I prefer soft white rolls or buttermilk biscuits for this dish.
Storage and Serving Tips
Store leftover Amish hamburger steak bake in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers incredibly delicious. I recommend storing the steaks in their gravy to keep them moist.
To reheat, place portions in a covered baking dish and warm in a 325°F oven for 15 to 20 minutes until heated through. If the gravy has thickened too much in the fridge, stir in a splash of beef broth or cream before reheating. You can also reheat individual portions in the microwave, covered, in 1 minute intervals.
For freezing, cool the dish completely and portion into freezer safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Pro tip: slightly underbake if you plan to freeze, as the reheating process will finish cooking the steaks perfectly.
FAQs
Can I make this ahead of time?
Yes! Brown the steaks and prepare the gravy up to 24 hours ahead. Store separately in the refrigerator, then assemble and bake when ready to serve. You may need to add 5 to 10 minutes to the covered baking time since everything is starting cold.
What if I don’t have an oven-safe skillet?
No problem. Brown the steaks and make the gravy in a regular skillet, then transfer everything to a 9×13 inch baking dish. Cover tightly with foil and follow the same baking instructions.
Can I use ground turkey instead of beef?
While you can substitute ground turkey, I recommend using at least 85/15 or 93/7 ground turkey and adding an extra tablespoon of butter to the gravy for richness. The flavor profile will be lighter but still delicious. For another ground beef option, try my slow cooker Salisbury steak meatballs which have a similar comforting flavor.
Amish Hamburger Steak Bake
Ingredients
Equipment
Method
- Preheat oven to 350°F.
- In a large bowl, gently mix ground beef, breadcrumbs, beaten egg, diced onion, salt, and pepper until just combined. Don’t overwork the meat.
- Form mixture into 6 to 8 oval patties about 3/4 inch thick. Let rest for 5 minutes to help them hold shape.
- Heat 12 inch oven-safe skillet over medium high heat. Brown hamburger steaks 3 to 4 minutes per side until golden. Remove patties and set aside, leaving drippings in pan.
- Add butter to same skillet with drippings over medium heat. Sauté sliced onions until softened and lightly golden, about 5 to 6 minutes.
- Sprinkle flour over onions and cook 2 minutes, stirring constantly to create a roux.
- Gradually whisk in beef broth slowly while whisking constantly to prevent lumps. Once smooth, stir in heavy cream and garlic powder.
- Nestle browned hamburger steaks back into gravy. Cover tightly with foil.
- Bake covered for 45 minutes. Remove foil and bake 15 minutes more until gravy thickens to coating consistency.
- Let rest 10 minutes before serving for perfect consistency.
Notes
