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Amish Hamburger Steak Bake

Amish Hamburger Steak Bake

Traditional Pennsylvania Dutch casserole featuring seasoned ground beef patties baked in rich, creamy gravy with onions. Individual hamburger steaks stay tender and juicy while absorbing flavorful homemade sauce.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Pennsylvania Dutch
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground beef 80/20 blend
  • 1/2 cup breadcrumbs
  • 1 large egg beaten
  • 1 medium onion finely diced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 large onion sliced
  • 1 teaspoon garlic powder

Equipment

  • 12 inch oven-safe skillet or Dutch oven
  • Whisk
  • Mixing bowl
  • Aluminum foil
  • Meat thermometer (optional)

Method
 

  1. Preheat oven to 350°F.
  2. In a large bowl, gently mix ground beef, breadcrumbs, beaten egg, diced onion, salt, and pepper until just combined. Don't overwork the meat.
  3. Form mixture into 6 to 8 oval patties about 3/4 inch thick. Let rest for 5 minutes to help them hold shape.
  4. 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.
  5. Add butter to same skillet with drippings over medium heat. Sauté sliced onions until softened and lightly golden, about 5 to 6 minutes.
  6. Sprinkle flour over onions and cook 2 minutes, stirring constantly to create a roux.
  7. Gradually whisk in beef broth slowly while whisking constantly to prevent lumps. Once smooth, stir in heavy cream and garlic powder.
  8. Nestle browned hamburger steaks back into gravy. Cover tightly with foil.
  9. Bake covered for 45 minutes. Remove foil and bake 15 minutes more until gravy thickens to coating consistency.
  10. Let rest 10 minutes before serving for perfect consistency.

Notes

Use 80/20 ground beef for best flavor and moisture. Don't skip browning the patties for essential flavor development. Let dish rest after baking so gravy thickens properly. Store covered in refrigerator up to 4 days or freeze up to 3 months.