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Close-up of Amish Hamburger Steak Bake showing a juicy beef patty topped with creamy gravy and fresh parsley garnish

Easy Amish Hamburger Steak Bake

This Easy Amish Hamburger Steak Bake is a classic comfort dinner made with tender ground beef patties baked in creamy mushroom gravy. It’s a cozy, family-friendly recipe that’s budget-friendly, make-ahead ready, and perfect for busy weeknights or Sunday dinners together.
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Course: Dinner, Main Course
Cuisine: American, Amish, Pennsylvania Dutch
Keyword: Amish comfort food, Amish hamburger steak bake, baked hamburger steak, easy weeknight dinner, hamburger steak with gravy
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 520kcal
Cost: $14

Equipment

  • 1 9×13-inch baking dish Lightly greased so nothing sticks
  • 1 Large Skillet Used for both searing and gravy for extra flavor
  • 1 Mixing Bowl
  • 1 Whisk

Ingredients

  • 2 pounds ground beef 80/20 blend for best flavor
  • 1 cup crushed saltine crackers Finely crushed, not powdered
  • ½ cup whole milk
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil For searing
  • 3 tablespoons butter
  • 8 ounces mushrooms Sliced
  • 1 medium onion Sliced
  • 3 tablespoons all-purpose flour
  • 2 ½ cups beef broth
  • 1 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • to taste salt and pepper
  • 4 medium potatoes Thinly sliced (optional)
  • fresh parsley For garnish

Instructions

  • Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
  • In a mixing bowl, combine ground beef, crushed crackers, milk, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix gently.
  • Shape into 6–8 oval patties.
  • Heat vegetable oil in a skillet and sear patties 3–4 minutes per side. Transfer to baking dish. Optional: layer thinly sliced potatoes around the patties.
  • In the same skillet, melt butter. Sauté mushrooms and onion until soft.
  • Stir in flour and cook 1 minute. Slowly whisk in beef broth. Stir until smooth.
  • Add heavy cream, Worcestershire sauce, thyme, and season with salt and pepper. Simmer until thickened.
  • Pour gravy over patties. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes more.
  • Let rest 5 minutes, garnish with fresh parsley, and serve.
  • Let rest for 5 minutes, garnish with [parsley], and serve. We always scoop extra gravy, Olivia says that’s the rule.

Notes

  • This dish freezes beautifully, perfect for busy school weeks.
  • Use panko or Ritz crackers if saltines aren’t available.
  • For a lighter version, replace cream with more broth.
  • Serve with mashed potatoes or buttered bread to soak up every drop of gravy.

Nutrition

Serving: 280g | Calories: 520kcal | Carbohydrates: 22g | Protein: 32g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 145mg | Sodium: 720mg | Potassium: 610mg | Fiber: 2g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 4mg