Amish Hamburger Steak Bake
If You’ve Never Tried Amish Hamburger Steak Bake—Let’s Fix That
OK, story time: I first stumbled into making this Amish Hamburger Steak Bake on what I can only describe as a “chaos Tuesday” back when the kids insisted they were starving ~immediately~ after coming home from school (as if lunch was decades ago). It’s one of those hearty, stick-to-your-ribs dishes that always makes me think of my Aunt May’s kitchen—she’d make it with way too much cream, but honestly, who was complaining? Also, fun fact: the first time I made this, I accidentally bought a sweet onion instead of a regular one, but turns out, it added a nice little somethin’ somethin’… funny how kitchen goofs sometimes become family traditions!
Why You’ll Love This (At Least I Hope!)
I make this when everyone’s tired of “whatever” for dinner, or honestly, when I’m craving something that doesn’t require 87 steps or a culinary degree. My family goes crazy for it because it’s the kind of meal you can pile up high, drown in gravy, and somehow there’s never any awkward silence at the table (unless they have their mouths full and you know, priorities). Oh—I’ve tried sneaking in mushrooms one time and got side-eyes, but hey, maybe you’ll have better luck. And if you hate washing pans as much as I do, you’ll appreciate this only dirties a couple. Well, unless you count the mountain of plates after, but c’est la vie.
What You’ll Need (Substitutions Free-For-All)
- 1 1/2 pounds ground beef (leaner works, but honestly, I skip the 80/20 if it’s on sale at Wally World)
- 1 small yellow onion, diced (my grandma swore by Vidalia, but, eh, use what’s in the crisper)
- 1 cup breadcrumbs (Panko, homemade, heck, I even crushed up some saltines once in a pinch)
- 2 eggs, beaten lightly (One’s technically “enough” but I like ‘em a littel fluffier—oops, little typo, let’s roll with it!)
- 1/2 cup milk (whole milk is classic, but I’ve used oat milk and nobody noticed)
- 1 teaspoon salt (give or take—taste!)
- 1/2 teaspoon black pepper
- 1 can cream of mushroom soup (or cream of chicken if it’s one of *those* weeks)
- 1/2 cup beef broth (sometimes I just use water and add a bouillon cube if I can’t find a can)
- 1 tablespoon Worcestershire sauce (every family has a different pronunciation, it’s fine!)
- Optional: Sliced mushrooms (careful—my crew riots if they spot ‘em); chives for garnish
How I Actually Make It (With All the Little Mishaps)
- Crank your oven to 350°F (180°C). Grease your favorite 9×13 baking dish. Don’t skip this—the baked-on beef bits will haunt you later.
- In a big bowl, slap in your beef, breadcrumbs, onion, eggs, milk, salt, and pepper. Use your hands (or a spoon if you’re feeling fancy) to mix it up. It’ll be gooey and cold and yes, that’s normal. This is where I sneak a taste—actually, err, don’t if you’re squeamish about raw beef!
- Form into thick patties—maybe 6 to 8 depending on how hearty you’re feeling. I’m never precise; some look like mini footballs, and life still goes on.
- Layer ’em in the greased pan. Don’t worry if they touch, not a beauty contest.
- Stir together soup, broth, and Worcestershire in a bowl until it’s mostly smooth. Pour over patties; it’ll look suspicious, like beige lava, but trust the process. Extra lazy? Just slosh it around directly in the dish—one less bowl to wash!
- Sprinkle mushrooms if using (but only if you’re ready for potential picky eater revolt).
- Bake uncovered 45-50 mins, until the top is bubbly and beef is cooked through. Sometimes the sauce browns at the edges—you want this.
- Let it rest about 5-10 minutes before serving. It helps everything settle (and keeps you from burning your tongue—speaking from experience here!).
Some Notes Because I’ve Screwed This Up Before
- If you use really lean beef, maybe toss in a splash of oil or more milk, or it can get a bit dry. Learned that one the hard way.
- The sauce can look suspiciously thin to start but thickens a LOT as it bakes. Don’t panic.
- Leftovers taste honestly…better? Or maybe that’s just me. Either way, don’t skip the next-day scoops.
If You Wanna Mix It Up (Or Make the Kids Run Away)
- Tried ground turkey once—tasted fine but lost some of the “oomph.” Probably just me.
- Adding a pinch of smoked paprika? Nice bump of flavor, but don’t overdo it. The one time I dumped too much in, it reminded everyone of campfire (not in a good way).
- Cheese on top—melts nicely, especially Swiss, but it’s rich. Proceed with caution.
- Friend of mine once topped with crispy onions; she swears by it. I keep forgetting to try.
Equipment Stuff (Don’t Stress If You’re Short)
9×13 baking dish is ideal, but I’ve used two smaller pans jigsaw-style and it’s fine. Don’t have a mixing bowl? Seriously, a big soup pot works. I once forgot to grease the pan—let’s just say I hope you have a good soak-and-scrub brush. And if you’re still building your kitchen: check out this rundown on basic bakeware (helped me pick my newer favorite one, actually!).
How to Store It (But Honestly, It Disappears Fast)
Pop leftovers in a container and fridge ‘em—good up to 3 days. I admit, it rarely survives past the next lunch. Reheat covered (microwave with a corner open or oven at 300°F), and if it seems a tad thick, add a splash of broth or milk. Freezing? Works okay, but the texture’s never quite the same. Still edible on a hectic night. For general tips on freezing casseroles, this Kitchn guide’s a lifesaver.
How I Like to Serve It (But You Do You)
My favorite is over fluffy mashed taters or wide egg noodles. Occasionally, we go full Midwestern and eat it open-faced on bread, gravy dripping everywhere. Side of peas or carrots because, you know, vegetable checkboxes. And for some reason, my kid requests a dill pickle on the side. Kids are weird, huh?
Some Pro Tips (Learn Form My Oopsies)
- Don’t rush the resting step; I once served it piping hot and everyone was blowing on bites for ten minutes. Patience pay’s off here (yikes—typo; leaving it, though!).
- Mix the meat gently! If you pack it down like cement, it’ll turn tough. Ask me how I know. (Actually, don’t.)
People Have Actually Asked Me…
- Can I make this in advance?
- Yep! Assemble everything up to pouring the sauce, cover and chill, then bake when ready. Might need an extra 10 mins if cold from fridge.
- What’s the best ground beef for this?
- Honestly, whatever’s on sale. Higher fat has more flavor, but drain off excess after baking if you find it greasy.
- Can I double it?
- Definitely—feeds a hungry crowd. Just use a big ol’ roasting pan, and watch your bake time.
- Soup snob here—can I make the sauce “homemade”?
- Oh sure; a quick white sauce (start with this béchamel guide) plus a handful of sautéed mushrooms is what my cousin does (but I’m usually too lazy, so—no judgments!)
So that’s my not-so-secret (slightly chaotic) guide to Amish Hamburger Steak Bake—every time I make it, someone’s licking the dish clean (figuratively, I hope). Anyway, let me know if you try a wild variation or, heck, if you ever get that cheese topping just right.
Ingredients
- 2 pounds ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (10.5-ounce) cans condensed cream of mushroom soup
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 medium onion, sliced into rings
- 2 tablespoons butter, melted
Instructions
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1Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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2In a large bowl, mix together ground beef, finely chopped onion, garlic, breadcrumbs, egg, salt, and pepper. Shape into 6 oval patties.
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3Arrange the beef patties in the prepared baking dish.
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4In a separate bowl, whisk together cream of mushroom soup, milk, Worcestershire sauce, and thyme until smooth. Pour the mixture evenly over the patties.
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5Top with onion rings and drizzle with melted butter.
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6Bake uncovered in the preheated oven for 40 minutes, or until the patties are cooked through and the gravy is bubbling. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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