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Amish Hamburger Steak Bake Recipe
Anne Newgent

Amish Hamburger Steak Bake Recipe

This incredible Amish Hamburger Steak Bake Recipe delivers robust, satisfying flavors and a comforting texture that instantly nourishes both body and soul. Imagine perfectly seasoned ground beef steaks, tenderly baked with a rich, savory gravy and hearty potatoes, all in one efficient dish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 pounds lean ground beef (85-90% lean)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil (for searing)
  • 1 tablespoon olive oil (for gravy)
  • 1 medium yellow onion, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 cups low sodium beef broth
  • 1/4 cup all-purpose flour or cornstarch
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon black pepper
  • 1 teaspoon sea salt
  • 2 pounds Yukon Gold potatoes, peeled and thinly sliced
  • 1/2 cup fresh parsley, chopped

Method
 

  1. In a large mixing bowl, combine the ground beef, finely chopped yellow onion, minced garlic, egg, panko breadcrumbs, Worcestershire sauce, smoked paprika, black pepper, and sea salt. Mix until just combined.
  2. Divide the mixture into 8 equal portions and shape into oval or steak-like patties, about 1/2-inch thick.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the patties for 3-4 minutes on each side until browned. Remove and set aside.
  4. In the same skillet, reduce heat and add 1 tablespoon olive oil. Add the sliced yellow onion and cook for 5-7 minutes, then add minced garlic and sliced mushrooms. Cook for another 3-5 minutes.
  5. Sprinkle flour (or cornstarch) over the vegetables, stirring for 1 minute. Gradually whisk in beef broth, then add Dijon mustard, thyme, rosemary, pepper, and sea salt. Simmer until thickened.
  6. Preheat the oven to 375°F. Grease a 9x13-inch baking dish. Layer half of the sliced potatoes, place seared steaks over them, pour half the gravy, add remaining potatoes, then cover with the rest of the gravy.
  7. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for another 15-20 minutes until potatoes are tender and gravy is bubbly. Let rest for 10 minutes before serving.
  8. Garnish with fresh chopped parsley before serving.

Notes

Store leftovers in an airtight container for up to 3-4 days. For freezing, use freezer-safe containers for up to 2-3 months. Reheat in the oven or microwave.