Amish Hamburger Steak Bake
A hearty and comforting dish featuring savory hamburger patties simmered in rich gravy with onions, perfect for busy weeknights.
Ingredients
For the Patties
- 2 lbs Ground beef (80/20 blend for best flavor)
- ½ cup Breadcrumbs (Plain or seasoned)
- 1 large Egg (Beaten)
- 1 large Onion (Finely diced)
- 2 tsp Salt
- 1 tsp Black pepper
For the Gravy
- 3 tbsp Butter (Salted or unsalted)
- 3 tbsp All-purpose flour (For thickening gravy)
- 2 cups Beef broth (Low sodium preferred)
- 1 cup Heavy cream
- 1 large Onion (Sliced)
- 1 tsp Garlic powder
Instructions
Preparation
- In a large bowl, gently combine the ground beef, breadcrumbs, beaten egg, diced onion, salt, and black pepper. Mix until well combined, but be careful not to overwork the meat.
- Shape the mixture into 6-8 oval-shaped patties and let them rest while you prepare the gravy base.
Cooking
- Heat an oven-safe skillet over medium heat. Add a bit of oil if desired and then place the patties in the skillet.
- Brown the patties for about 3-4 minutes per side until they turn golden brown. Once done, remove them from the skillet and set aside.
- In the same skillet, melt the butter. Once hot, add the sliced onions and sauté until they start to become translucent.
- Sprinkle in the flour and stir for about 2 minutes to create a roux.
- Gradually whisk in the beef broth and heavy cream, stirring until the gravy becomes smooth and thick.
Baking
- Nestle the browned patties into the gravy. Cover the skillet tightly with a lid or aluminum foil.
- Bake in a preheated oven at 350°F for 45 minutes, then remove the cover and bake for an additional 15 minutes.
- Finally, take it out and let it rest for 10 minutes before serving.
Notes
Serve over mashed potatoes, rice, or noodles to soak up the flavorful gravy. Store leftovers in an airtight container for up to 3-4 days. Freezable for up to 3 months.
