Amish Hamburger Steak Bake Recipe

Amish Hamburger Steak Bake Recipe

There’s something comforting about a simple, home-cooked casserole that fills the house with savory aromas — this Amish Hamburger Steak Bake is exactly that: hearty, saucy, and unbelievably easy to throw together on a weeknight or for a Sunday supper. Packed with browned beef patties, caramelized onions, and a creamy, beefy gravy, it’s the kind of dish that invites seconds and warms memories at the same time. If you’re planning a relaxed menu, pair it with a few slow-simmered sides from my summer crockpot recipes roundup for an effortless, crowd-pleasing meal.

Why make this recipe
This classic bake stands out because it balances simple ingredients into something greater than the sum of its parts. The combination of browned beef, soft onions, and a creamy, roux-thickened gravy gives you a rich, satisfying dish that’s quick enough for weeknights yet comforting enough for company. It uses pantry staples and minimal fuss, but yields a casserole-style meal with the flavors you’d expect from slow cooking.

Step-by-Step Guide to Making Amish Hamburger Steak Bake

What to expect: The method is straightforward—form seasoned hamburger steaks, brown them for flavor, make a quick roux with the onions left in the pan, then whisk in broth and cream to make a glossy gravy. The oven finish melds everything together, giving the beef time to become tender while the gravy thickens and bubbles into a luscious sauce.

Ingredients:

• 2 lbs Ground beef (80/20 blend for best flavor)
• ½ cup Breadcrumbs (Plain or seasoned)
• 1 Egg (Beaten)
• 1 Onion (Finely diced)
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 3 tablespoons Butter (Salted or unsalted)
• 3 tablespoons All-purpose flour (For thickening gravy)
• 2 cups Beef broth (Low sodium preferred)
• 1 cup Heavy cream
• 1 Onion (Sliced)
• 1 teaspoon Garlic powder

Directions:

1. Prepare Hamburger Steaks: In a large bowl, combine the ground beef, finely diced onion, garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, breadcrumbs, and beaten egg. Mix gently until just combined. Handle the meat lightly—overmixing will make steaks dense.
2. Form and Brown Patties: Divide the mixture into 6–8 equal portions and form into sturdy oval or round patties, about 3/4 to 1 inch thick. Make a small indentation in the center of each (this prevents doming while they cook). Heat a large skillet over medium-high heat and brown the hamburger steaks for 3-4 minutes per side until a beautiful crust forms. Transfer to a plate and set aside.
3. Sauté Sliced Onion: In the same skillet, reduce heat to medium. Add the sliced yellow onion. Cook, stirring occasionally, for about 5-7 minutes until softened and translucent. Scrape up any browned bits from the bottom of the pan—those bits are flavor for the gravy.
4. Make the Roux: Push the softened onion to one side. Add 3 tablespoons butter to the empty side and let it melt. Sprinkle in 3 tablespoons all-purpose flour over the butter. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light blonde roux. A slightly nutty aroma indicates the roux is cooked.
5. Whisk in Gravy Liquids: Gradually whisk in the 2 cups beef broth and 1 cup heavy cream until smooth and lump-free. Continue whisking as it comes to a gentle simmer, until the gravy thickens to your desired consistency. Stir in the remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasonings. If the gravy seems too thick, add a splash more broth; if too thin, simmer a few minutes longer.
6. Assemble for Baking: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Arrange the browned hamburger steaks in an even layer at the bottom. Pour any juices from the resting plate into the gravy for extra flavor.
7. Add Gravy and Bake: Pour the rich, thickened gravy with the sautéed onions evenly over the hamburger steaks, ensuring they are well coated. Cover the baking dish tightly with aluminum foil.
8. Bake and Finish: Bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the gravy is bubbly and slightly golden on top. The steaks will finish cooking through and absorb some of the gravy flavors.
9. Rest and Serve: Let the bake rest for 5-10 minutes before serving. Serve warm.

How this method helps: Browning first locks in meaty flavor through the Maillard reaction, while the oven finish keeps the patties moist and lets the cream and broth meld into a silky gravy. This two-stage approach yields depth of flavor with minimal hands-on time.

Keeping Amish Hamburger Steak Bake Fresh

• Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
• Freezer: Cool completely, then freeze in airtight, freezer-safe containers for up to 2–3 months. Label with the date.
• Reheating: Thaw in the refrigerator overnight if frozen. Reheat gently in a 325°F (165°C) oven covered with foil for 20–30 minutes until heated through, or warm on the stovetop over low heat, stirring occasionally. If reheating from refrigerated, microwave slices on medium power in 90-second bursts, stirring between intervals to ensure even heating.
• Note: When reheating, add a splash of beef broth or milk/cream to revive the gravy’s texture, which can tighten when chilled.

Serving Suggestions for Amish Hamburger Steak Bake

• Classic plating: Spoon over a bed of creamy mashed potatoes so the gravy can soak into the potatoes. Add steamed green beans or buttered peas on the side.
• With grains: Serve with buttered egg noodles, rice, or a rustic barley pilaf to soak up the gravy.
• Lighter options: Pair with roasted root vegetables and a crisp green salad to balance the richness.
• Family-style: Serve the casserole straight from the baking dish with crusty bread on the side for sopping up any remaining gravy.

Tips to make Amish Hamburger Steak Bake

• Use 80/20 ground beef for flavor and juiciness; leaner meat can dry out the patties.
• Don’t overwork the meat—mix just until combined to keep patties tender.
• Taste the gravy before baking and adjust the seasoning; flavors concentrate in the oven.
• For a deeper gravy, deglaze the skillet with a 1/4 cup of red wine or a splash of Worcestershire before adding the broth.
• If your gravy forms lumps, strain through a fine mesh sieve or whisk vigorously while warming; an immersion blender can smooth it quickly.

Variations (substitutions and alternatives)

• Vegetarian twist: Replace beef with plant-based crumbles and use vegetable broth and a nondairy cream (oat or cashew) for a similar texture and rich gravy. Form patties from seasoned lentils and breadcrumbs if you prefer whole-food options.
• Mushroom & onion upgrade: Sauté 8 ounces of sliced mushrooms with the onions for an earthy boost. Mushrooms add umami and bulk, pairing exquisitely with the beefy gravy.

FAQs

Q: How do I keep the patties from falling apart?
A: Make sure you add an egg and breadcrumbs as binders, and don’t over-handle the meat when forming patties. Chilling the formed patties in the fridge for 15–20 minutes before browning can help them hold their shape.

Q: Can I make this ahead and bake later?
A: Yes. Assemble the browned patties in the baking dish and pour the gravy over them, cover tightly, and refrigerate for up to 24 hours. When ready, bake at 375°F (190°C) for 40–50 minutes (add 10–15 minutes if starting from chilled).

Q: What if my gravy is too thin or too thick?
A: If it’s too thin, simmer it uncovered on low until it reduces to the desired consistency, or whisk in a slurry of 1 teaspoon cornstarch mixed with cold water. If it’s too thick, whisk in small amounts of beef broth, milk, or cream until it loosens.

Q: Can I use a different meat ratio?
A: You can use 85/15 or 90/10 ground beef, but expect slightly less juiciness; you may want to add a tablespoon of olive oil to the pan while browning to compensate.

Q: Is this recipe freezer-friendly?
A: Yes—fully cooled, the assembled bake freezes well for up to 2–3 months. Thaw in the fridge before baking or reheat from frozen at a lower oven temperature to avoid overbrowning.

Extra notes and troubleshooting

• Browning tips: If your skillet is overcrowded, the beef will steam instead of brown. Work in batches for a better crust.
• Onion texture: If you prefer very soft onions that almost dissolve into the gravy, cook them longer, stirring regularly, before making the roux. Caramelizing them slightly yields more sweetness and color.
• Flavor depth: A teaspoon of Worcestershire sauce or a tablespoon of tomato paste whisked into the gravy will add complexity without altering the dish’s character.

Make-ahead and entertaining ideas

• Party prep: Brown the patties and prepare the gravy a day ahead. Assemble and refrigerate, then pop into the oven when guests arrive for a stress-free main course.
• Buffet service: Keep the casserole warm in a low oven (200–225°F / 95–110°C) or on a warming tray so guests can help themselves. A garnish of chopped parsley or chives right before serving adds a fresh, attractive touch.

Nutrition & portioning

• This recipe yields 6–8 servings depending on appetite and side dishes. If serving a hearty crowd, assume 6 generous portions; for families with sides like mashed potatoes and vegetables, 8 portions is reasonable.
• Nutrition will depend on beef fat content, type of cream, and sides. Using 80/20 beef and heavy cream makes the dish rich in calories and saturated fat; leaner beef and reduced-fat dairy can reduce totals but may alter texture and flavor.

Final checks before you bake

• Taste the gravy for seasoning one last time—salt and pepper are simple but crucial.
• Make sure patties are spaced evenly in the dish so the gravy can circulate.
• Cover tightly to prevent excess browning or drying, then uncover near the end to let the top color lightly.

Conclusion

This Amish Hamburger Steak Bake is a dependable, comforting casserole that’s easy to customize and even easier to love—perfect for family dinners or make-ahead entertaining. If you want to compare versions or see a slightly different approach to the same classic, this Amish Hamburger Steak Bake – Taste Of Recipe offers a traditional take, and for another quick reference check out the Simple Amish Hamburger Steak Bake Recipe (2024) for additional tips and variations.

Amish Hamburger Steak Bake

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• Author: admin
• Total Time: 65 minutes
• Yield: 6-8 servings 1x
• Diet: None

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Description

A comforting casserole featuring hearty hamburger steaks, caramelized onions, and a creamy gravy, perfect for weeknight dinners or family gatherings.

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Ingredients

Scale 1x2x3x

• 2 lbs Ground beef (80/20 blend for best flavor)
• ½ cup Breadcrumbs (Plain or seasoned)
• 1 Egg (Beaten)
• 1 Onion (Finely diced)
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 3 tablespoons Butter (Salted or unsalted)
• 3 tablespoons All-purpose flour (For thickening gravy)
• 2 cups Beef broth (Low sodium preferred)
• 1 cup Heavy cream
• 1 Onion (Sliced)
• 1 teaspoon Garlic powder

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Instructions

1. In a large bowl, combine ground beef, finely diced onion, garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, breadcrumbs, and beaten egg; mix gently until combined.
2. Divide the mixture into 6–8 portions and form sturdy patties, about 3/4 to 1 inch thick.
3. Heat a skillet over medium-high heat and brown the hamburger steaks for 3-4 minutes per side; transfer to a plate.
4. In the same skillet, reduce heat and sauté sliced onion for 5-7 minutes until softened.
5. Add 3 tablespoons butter to the pan and melt; sprinkle with flour to make a roux, stirring for 1-2 minutes.
6. Whisk in beef broth and heavy cream until smooth; simmer until thickened and adjust seasoning.
7. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish; arrange browned patties in the dish.
8. Pour gravy with onions over the patties and cover with foil.
9. Bake for 30 minutes, then remove foil and bake for an additional 15-20 minutes until bubbly and golden.
10. Let rest for 5-10 minutes before serving.

Notes

Great served over mashed potatoes or with steamed vegetables. Store leftovers in an airtight container for up to 3-4 days.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 3g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 120mg

Keywords: casserole, hamburger, comfort food, easy recipes, weeknight dinner