Amish Hamburger Steak Bake

This Amish Hamburger Steak Bake is pure comfort food that brings together juicy hamburger patties and a creamy mushroom sauce all baked to perfection. The aroma fills the house and the flavors remind me of the cozy family dinners I grew up with. It is a dish that brings everyone to the table quickly and disappears just as fast.

Every time I make this I am surprised by how much my kids ask for seconds. It has become a regular request even from the picky eaters in my family.

Ingredients

• Ground beef: provides a hearty and rich main layer Choose beef with some fat for juiciness
• Breadcrumbs: help bind the patties Use fresh or store bought but look for plain without added seasoning
• Large egg: acts as the glue holding everything together Pick a good quality egg for the best texture
• Garlic powder: gives a mellow savory note Choose fresh smelling powder for the best flavor
• Onion powder: deepens the flavor Select one with a strong aroma
• Salt: brings out all the other flavors Taste as you go to avoid over salting
• Black pepper: adds mild heat Fresh cracked is best for a little kick
• Cream of mushroom soup: forms a creamy sauce Use a quality canned version that is thick and not watery
• Milk: loosens the sauce and keeps everything creamy Opt for whole milk for richness
• Small onion: adds sweetness and texture Look for an onion that feels heavy and firm
• Mushrooms: give earthy flavor and a meaty bite Choose firm white or cremini mushrooms and slice thin
• Worcestershire sauce: adds tangy depth Look for one with real anchovy for classic flavor
• Fresh parsley: brightens up the finished dish Pick vibrant green leaves and chop right before serving

Step-by-Step Instructions

Prepare the Baking Dish:

Lightly grease a nine by thirteen inch baking dish to prevent sticking Set the oven to three hundred fifty degrees Fahrenheit so it is hot when you are ready

Make the Hamburger Patties:

Combine ground beef breadcrumbs egg garlic powder onion powder salt and pepper in a large bowl Mix with clean hands just until blended and shape into four to six oval patties Do not overwork the meat or the patties will be tough

Sear the Patties:

Heat a skillet on medium Sear each patty for two to three minutes per side so you get a golden crust but the inside remains pinkish This adds flavor and keeps them juicy then transfer each to your baking dish

Mix the Sauce:

In a separate bowl whisk together cream of mushroom soup milk and Worcestershire sauce Whisk until the mixture is smooth with no lumps

Assemble:

Pour the sauce evenly over the hamburger patties Arrange sliced onions and mushrooms on top scattered for good coverage

Bake Covered:

Cover the dish tightly with aluminum foil Bake for thirty to thirty five minutes so the patties cook through and absorb flavor

Finish Uncovered:

Remove the foil and bake for another ten minutes This helps the top brown and the sauce bubble for even more flavor

Garnish and Serve:

Sprinkle with chopped fresh parsley just before serving Pair with mashed potatoes or egg noodles for a classic touch

Pin

Browning the patties first makes a huge difference with juiciness I remember making this with my grandmother who would always say the crust is the best part That seared flavor is now something I look forward to every time

Storage Tips

Leftovers keep well in the refrigerator for up to three days Just cover the dish tightly with foil Reheat slowly in the oven at a low temperature or microwave individual portions If you want to freeze it let the dish cool fully before wrapping it well and freeze for up to two months

Ingredient Substitutions

No cream of mushroom soup Use cream of chicken for a milder taste If you want to cut carbs or are gluten sensitive swap almond flour in place of breadcrumbs You can even try ground turkey instead of beef for a lighter version

Serving Suggestions

This bake pairs beautifully with fluffy mashed potatoes or egg noodles I also like serving it with a side of buttery corn or simple roasted green beans for balance

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Recipe FAQs

→ Can I substitute cream of chicken for cream of mushroom soup?

Yes, you can use cream of chicken soup if desired. It offers a slightly different flavor but still provides a creamy texture and rich taste.

→ How do I prevent the hamburger steaks from drying out?

Lightly searing the patties seals in moisture, while baking them covered in sauce keeps them juicy and tender throughout.

→ Can I use almond flour instead of breadcrumbs?

Absolutely. Almond flour is a great alternative for a lower carbohydrate option and works well as a binder.

→ What side dishes pair well with this dish?

Mashed potatoes or buttered egg noodles are classic choices. Steamed vegetables or a green salad also complement the flavors well.

→ Is it possible to prepare the dish ahead of time?

You can assemble the hamburger steaks and sauce in advance, store covered in the refrigerator, then bake just before serving for best results.