Go Back
bestfeed

Amish Hamburger Steak Bake

A hearty, comforting casserole featuring juicy homemade hamburger steaks smothered in a rich, creamy mushroom sauce. This traditional Amish dish combines simple ingredients for a satisfying family meal that pairs perfectly with your favorite sides.  
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 -6 servings
Course: Main-course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Hamburger Steaks:
  • 1 lb ground beef 80/20
  • 1/3 cup breadcrumbs
  • 1 egg
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & pepper to taste
  • 2 tbsp olive oil
For the Sauce:
  • 1 can 10.5 oz cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme optional
  • 1 small onion thinly sliced
  • 2 cloves garlic minced
  • Salt & pepper to taste

Method
 

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking. This ensures even cooking and easy cleanup when the dish is finished.
  2. Make the Hamburger Steaks: In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Use your hands to gently mix the ingredients until well incorporated, being careful not to overmix which can make the patties tough. Shape the mixture into 4-6 evenly sized patties, pressing slightly in the center to prevent them from puffing up during cooking.
  3. Brown the Steaks: Heat olive oil in a large skillet over medium heat until shimmering. Place the patties in the skillet without overcrowding and brown for 2-3 minutes per side until they develop a nice crust. You're not cooking them through at this point, just creating flavor through caramelization. Transfer the browned patties to the prepared baking dish.
  4. Make the Sauce: Using the same skillet with the flavorful beef drippings, add the thinly sliced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant. Stir in the cream of mushroom soup, milk, sour cream, Worcestershire sauce, thyme (if using), salt, and pepper. Whisk together and simmer for 2-3 minutes until the sauce is smooth and slightly thickened.
  5. Assemble & Bake: Pour the creamy sauce evenly over the hamburger steaks in the baking dish, making sure to coat all the patties. Cover the dish tightly with aluminum foil to trap moisture and heat. Bake for 30-35 minutes, or until the patties reach an internal temperature of 160°F (71°C) and the sauce is bubbling around the edges.
  6. Serve: Remove from the oven and let the dish rest for 5-10 minutes before serving. This allows the juices to redistribute through the meat and the sauce to thicken slightly. Serve hot with mashed potatoes, rice, or egg noodles to soak up the delicious sauce.

Notes

  • For extra flavor, add 8 oz of sliced mushrooms when sautéing the onions and garlic.
  • This dish can be prepared ahead of time and refrigerated before baking. Add an extra 10-15 minutes to the baking time if cooking from cold.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
  • For a thicker sauce, reduce the milk to 1/4 cup or add 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water.