I love this recipe because it captures everything I enjoy about Amish-style cooking—wholesome ingredients, uncomplicated steps, and rich, comforting flavors. The hamburger steaks turn out juicy every time, and the creamy onion gravy wraps everything in cozy warmth. It’s a dish that feels like home and is just as perfect for a quiet family dinner as it is for Sunday gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Hamburger Steaks 2 lbs Ground beef – 80/20 blend for best flavor ½ cup Breadcrumbs – Plain or seasoned 1 Egg – Beaten 1 Onion – Finely diced 2 teaspoon Salt 1 teaspoon Black pepper
Creamy Gravy 3 tablespoon Butter – Salted or unsalted 3 tablespoon 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
I start by mixing the ground beef, breadcrumbs, beaten egg, finely diced onion, salt, and pepper in a large bowl until just combined. Then I form the mixture into 6–8 oval-shaped patties and let them rest while I prepare the gravy base.
Next, I brown the patties in an oven-safe skillet for about 3–4 minutes on each side until they’re golden brown, then remove them and set them aside. Using the same skillet, I sauté the sliced onions in butter until soft, add the flour, and stir for about 2 minutes. I whisk in the beef broth and heavy cream, creating a smooth, velvety gravy.
I then nestle the browned patties into the gravy, cover the skillet tightly, and bake at 350°F for 45 minutes. After uncovering, I bake for another 15 minutes to let the gravy thicken and the tops of the patties caramelize slightly. Once out of the oven, I let everything rest for about 10 minutes before serving.
Servings and Timing
This recipe serves 6 people. The preparation takes about 20 minutes, and the cooking time is around 1 hour, making the total time roughly 1 hour and 20 minutes.
Variations
Sometimes I like to mix things up by adding sliced mushrooms to the gravy for extra richness. When I want a bit of tang, I stir in a spoonful of Worcestershire sauce or Dijon mustard. For a lighter version, I substitute half-and-half for the heavy cream.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use a covered skillet over low heat, adding a splash of broth or cream to keep the gravy smooth. For longer storage, I freeze the hamburger steaks and gravy in freezer-safe containers for up to 3 months, then thaw overnight in the fridge before reheating.
FAQs
How do I keep the hamburger steaks from falling apart?
I make sure to mix the meat gently and avoid overhandling. The breadcrumbs and egg help bind the mixture together.
Can I make this recipe ahead of time?
Yes, I often prepare the patties and gravy a day in advance, then assemble and bake them when I’m ready to serve.
What’s the best ground beef to use?
I prefer an 80/20 blend because the fat content keeps the steaks juicy and flavorful.
Can I cook this without an oven-safe skillet?
Absolutely. I brown the patties in a regular skillet, then transfer everything to a 9×13 baking dish before baking.
How do I make the gravy thicker?
If I want a thicker gravy, I add an extra tablespoon of flour or let it simmer uncovered a bit longer after baking.
Can I add vegetables to this dish?
Yes, I sometimes add sliced mushrooms, carrots, or peas for extra heartiness.
Is this dish gluten-free?
To make it gluten-free, I use gluten-free breadcrumbs and swap the flour for a cornstarch slurry when thickening the gravy.
Can I use milk instead of cream?
Yes, though the gravy will be lighter. I prefer using whole milk for a creamier texture.
What sides go best with Amish Hamburger Steak Bake?
I like serving it with mashed potatoes, buttered noodles, or steamed green beans.
Can I double this recipe?
Yes, it doubles beautifully. I just use a larger casserole dish or two smaller ones to bake evenly.
Conclusion
This Amish Hamburger Steak Bake is pure comfort food at its best. I love how the tender hamburger steaks soak up that creamy, savory gravy, creating a meal that feels like it’s been passed down through generations. It’s hearty, simple, and absolutely perfect for those days when I want something warm and satisfying straight from the oven.
A cozy, old-fashioned Amish-style dinner featuring juicy hamburger steaks baked in a rich, creamy onion gravy. This comforting dish is simple, hearty, and perfect served with mashed potatoes or buttered noodles.
Ingredients
Hamburger Steaks:
2 lbs ground beef (80/20 blend)
1/2 cup breadcrumbs (plain or seasoned)
1 egg, beaten
1 onion, finely diced
2 tsp salt
1 tsp black pepper
Creamy Gravy:
3 tbsp butter
3 tbsp all-purpose flour
2 cups beef broth (low sodium preferred)
1 cup heavy cream
1 onion, sliced
1 tsp garlic powder
Instructions
Preheat oven to 350°F (175°C).
In a large bowl, mix together ground beef, breadcrumbs, egg, finely diced onion, salt, and pepper until just combined. Form into 6–8 oval patties and set aside.
In an oven-safe skillet, brown the patties over medium heat for 3–4 minutes per side until golden brown. Remove and set aside.
In the same skillet, melt butter and sauté sliced onions until soft. Add flour and cook for 2 minutes, stirring constantly.
Whisk in beef broth and heavy cream gradually until smooth, then add garlic powder. Simmer briefly until the gravy thickens slightly.
Return browned patties to the skillet, nestling them into the gravy. Cover tightly and bake for 45 minutes.
Uncover and bake for an additional 15 minutes until the tops are slightly caramelized and the gravy is thickened.
Remove from oven and let rest for 10 minutes before serving. Garnish with parsley if desired.
Notes
Add mushrooms, carrots, or peas to the gravy for extra flavor and texture.
For a lighter version, substitute half-and-half or whole milk for the heavy cream.
Use an 80/20 ground beef blend for the juiciest texture.
To make gluten-free, use gluten-free breadcrumbs and a cornstarch slurry instead of flour.
Reheat gently on the stovetop with a splash of broth or cream to keep the gravy smooth.
