This Amish Hamburger Steak Bake is a hearty, comforting dish made with seasoned ground beef, a rich gravy-style sauce, and a layer of potatoes or noodles to soak it all up. Inspired by traditional Amish cooking, it’s simple, filling, and made with wholesome pantry staples. I love how it brings that old-fashioned, stick-to-your-ribs feel to the dinner table.
Why You’ll Love This Recipe
I love how cozy and satisfying this bake is without being complicated. The ground beef is seasoned like a classic hamburger steak, then baked in a savory, creamy sauce that soaks into everything around it. It’s the kind of meal that’s perfect for feeding a hungry family or meal prepping for the week. Plus, I only need one dish, which means less cleanup.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Ground beef
-
Egg
-
Breadcrumbs or crushed crackers
-
Onion, diced
-
Garlic powder
-
Salt and black pepper
-
Cream of mushroom soup (or homemade substitute)
-
Milk
-
Worcestershire sauce
-
Mashed potatoes or cooked egg noodles (for serving or layering)
-
Shredded cheese (optional)
-
Fresh parsley for garnish
Directions
-
I preheat the oven to 375°F (190°C).
-
In a mixing bowl, I combine ground beef, egg, breadcrumbs, onion, garlic powder, salt, and pepper. I mix until just combined and form into flat patties or press the mixture evenly into the bottom of a baking dish.
-
In another bowl, I whisk together cream of mushroom soup, milk, and Worcestershire sauce until smooth.
-
I pour the sauce over the beef patties or mixture in the baking dish.
-
I cover with foil and bake for 35–40 minutes, until the beef is fully cooked and the sauce is bubbling.
-
If I’m using mashed potatoes, I spread them on top during the last 10 minutes of baking and sprinkle with cheese if I want a golden topping.
-
I garnish with parsley before serving hot.
Servings and timing
This recipe makes about 4 to 6 servings. It takes around 15 minutes to prep and 40 minutes to bake, so dinner’s ready in about 55 minutes.
Variations
Sometimes I add sliced mushrooms or green beans into the bake for extra veggies. If I don’t have cream of mushroom soup, I make a quick homemade version with butter, flour, broth, and milk. I also swap mashed potatoes for noodles or even serve it over rice when I want a change.
Storage/reheating
I store leftovers in the fridge in an airtight container for up to 3 days. It reheats well in the microwave or oven. If I’m making it ahead, I bake it, let it cool, and then store it uncut so it doesn’t dry out. It also freezes well for up to 2 months.
FAQs
Can I make this without canned soup?
Yes, I make a simple homemade cream sauce using butter, flour, milk, and beef broth to replace the canned soup.
Do I need to brown the beef before baking?
No, I bake it raw in the dish—it cooks through in the oven while soaking up the sauce.
Can I use ground turkey instead?
Yes, ground turkey works well. I just make sure to season it generously for flavor.
Is this a freezer-friendly meal?
Definitely. I freeze it after baking and reheat it in the oven, covered, until warmed through.
What should I serve with it?
I usually serve it with mashed potatoes, noodles, or rice and add a side of green beans, corn, or a simple salad.
Conclusion
Amish Hamburger Steak Bake is one of those hearty, classic meals that brings warmth to the table with minimal effort. It’s easy to throw together, deeply satisfying, and full of traditional flavor. I keep it in my regular meal rotation because it always gets cleaned off the plate—no fuss, no leftovers.
