2024 Recipe of the Year: Simple Amish Hamburger Steak Bake Recipe by Donna John

My husband is a meat and potatoes guy, so I'm always on the lookout for new ways to cook steaks and ground beef. One of his favorites is hamburger steaks and gravy, so when I stumbled across an Amish hamburger steak bake recipe, it was on the menu that evening. This hamburger steak casserole recipe was a delicious surprise, and enjoyed by both of us.

The prep for this beef recipe is incredibly simple. Stir together all the ingredients for the hamburger steaks, shape into patties, dust with flour and cook in a skillet to get a beautiful brown on both sides. Transfer to a baking dish, mix together the soups and milk, pour it over the steaks, cover and bake. Sounds easy enough, right? Here is your short shopping list so you can make this Amish recipe tonight: ground beef, crackers, milk, dried Italian seasoning, onion powder, garlic powder, cayenne (optional), flour and cream of mushroom soup.

Serve these moist, flavorful hamburger steaks for dinner over egg noodles, rice or potatoes to soak up the rich gravy and with your other favorite side dishes. I served mine with egg noodles, yellow squash and a salad. This recipe will be on repeat!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 7 to 9

Ingredients

Steaks

• 2 pounds ground beef
• 1 1/2 cups cracker crumbs (buttery crackers or saltine crackers)
• 1 cup milk
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• cayenne pepper, to taste (optional)
• 1/4 cup flour, for dusting steaks (you can use gluten-free flour)

Gravy

• 20 ounces (2 cans) cream of mushroom soup
• 1 1/2 cups milk

Recipe Notes

• You can use regular condensed cream of mushroom soup or try other varieties like golden mushroom, cream of chicken and mushroom or with roasted garlic.
  

• I seasoned my flour with extra garlic powder, onion powder and black pepper, and also sprinkled extra black pepper on top before baking.

• Depending on the size of your hamburger steaks, you should get seven to nine.

• Store any leftover steaks and gravy in an airtight container in the fridge. Reheat in the microwave.

• I used buttery crackers, which add more flavor than saltines.

• I sprinkled the cooked dish with a little parsley flakes for color.

• I froze a couple of the steaks with some gravy in an freezer container to share with my parents. The recipe freezes well.

• For a gluten-free dinner, use gluten-free flour and gluten-free cream of mushroom soup.

Here's how to make it: 

1. Put the ground beef, cracker crumbs, milk, Italian seasoning, onion powder, garlic powder and cayenne, if using, into a mixing bowl. Season well with salt and black pepper.
   
2. Mix to combine. Do not overmix. (I used my clean hands to mix the ingredients.)
   
3. Shape the mixture into hamburger steaks.
   
4. Heat a drizzle of cooking oil in a nonstick skillet. Lightly dust the steaks on both sides with the flour. Place in the hot oil and cook until golden on both sides. (The steaks will not be cooked through at this point.)
   
   
5. Place the hamburger steaks into a 13x9-inch baking pan.
   
6. Stir together the cream of mushroom soups and the milk.
   
7. Pour the mixture over the hamburger steaks.
   
8. Cover the baking dish with a lid or aluminum foil.
   
9. Bake in a preheated 350-degree F oven for about 30 minutes. (I uncovered mine during the last 5 minutes of baking time.)
   
10. Serve the steaks over egg noodles, rice or potatoes.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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