Amish Hamburger Steak Bake

 

Ingredients

For the Hamburger Steaks:

2 pounds lean ground beef (85/15 works well for flavor and moisture)

1½ cups saltine crackers, finely crumbled (about 30 crackers)

1 cup whole milk

1 teaspoon dried Italian herbs (or oregano + basil blend)

1 teaspoon onion powder

1 teaspoon garlic powder

A light dash of cayenne pepper (optional, for subtle warmth)

½ cup all-purpose flour (for dredging)

Kosher salt and freshly ground black pepper, to taste

For the Gravy:

1 (10.5-oz) can condensed cream of mushroom soup

1 cup whole milk

For Baking:

9×13-inch baking dish, lightly greased

Instructions

Preheat & Prep

Heat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with oil or butter.

Make the Beef Mixture

In a large bowl, combine ground beef, crumbled saltines, 1 cup milk, Italian herbs, onion powder, garlic powder, cayenne (if using), salt, and pepper. Mix gently with your hands or a fork—just until blended. Overmixing can make the steaks tough.

Shape the Patties

Divide the mixture into 8 equal portions. Form each into a ½-inch-thick oval or round patty—about the size of a small hamburger.

Dredge in Flour

Lightly coat each patty in flour, shaking off excess. This creates a delicate crust that helps the gravy cling without making the meat soggy.

Sear for Flavor

Heat a large skillet over medium-high heat (add 1 tbsp oil if your beef is lean). Sear patties for 2–3 minutes per side, until golden brown. Don’t worry about cooking through—they’ll finish in the oven.

Arrange in Baking Dish

Place the browned steaks in a single layer in your prepared dish.

Make & Pour the Gravy

In a small bowl, whisk together the condensed mushroom soup and 1 cup milk until smooth. Pour evenly over the steaks, ensuring each is nestled in the creamy sauce.

Bake to Perfection

Cover the dish tightly with aluminum foil. Bake for 30 minutes. Then, remove the foil and bake uncovered for 10 more minutes, until the gravy is bubbling gently and the steaks register 160°F internally.

Rest & Serve

Let the dish rest for 5 minutes before serving. The gravy will thicken slightly and the flavors will meld beautifully.

Serving Suggestions

This bake shines alongside classic comfort sides:

Creamy mashed potatoes (the gravy begs to be poured over them!)

Buttered egg noodles or steamed white rice

Garlic green beans or buttered peas

Warm dinner rolls for soaking up every drop

Frequently Asked Questions

Can I skip the browning step?

You can, but you’ll miss the rich, caramelized flavor and firmer texture that searing provides. It’s worth the extra 10 minutes.

Can I use gluten-free crackers and flour?

Yes! Use GF saltines and a 1:1 gluten-free flour blend for a celiac-safe version.

Can I make this ahead?

Absolutely. Assemble (without baking), cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the covered bake time if starting cold.

What if I don’t like mushroom soup?

Try cream of onion or cream of celery soup for a different—but still cozy—twist.

Allergy Information

Contains: Dairy (milk), gluten (crackers, flour, soup), wheat, soy (in most condensed soups)

Not suitable for those with dairy, gluten, or soy allergies unless substitutions are made

Vegetarian? No (contains beef and dairy)

Always check labels on soup and crackers for accurate allergen info.

Nutrition Facts

(Per serving, recipe serves 8)

Calories: 380

Protein: 24g

Fat: 22g (Saturated: 9g)

Carbohydrates: 20g

Fiber: 1g

Sugar: 5g

Sodium: 620mg

Values are estimates and may vary based on beef fat content and soup brand.

The Amish Hamburger Steak Bake is more than just a recipe—it’s a tradition of simplicity, resourcefulness, and heart. With its golden-crusted patties, velvety mushroom gravy, and nostalgic flavors, it delivers comfort in every spoonful. Whether you’re honoring heritage or just feeding hungry hearts, this dish proves that the best meals often come from the humblest ingredients. So roll up your sleeves, preheat that oven, and bring a little Amish warmth to your table tonight.