Amish Hamburger Steak Bake Recipe

 This dish is the very definition of cozy, home-cooked comfort. Seasoned hamburger patties are browned to lock in flavor, then baked to tender perfection in a rich, savory homemade gravy. The result is a simple, hearty one-pan meal that’s sure to become a family favorite.

Perfect Pairings: Serve hot over a mound of creamy mashed potatoes or a bed of buttery egg noodles to soak up every drop of gravy. A side of steamed green beans or a simple garden salad makes a refreshing complement.

Ingredients

For the Hamburgers:

• 1 ½ lbs (80/20) ground beef

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 cup breadcrumbs

• 1 large egg

• ¼ cup milk

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon Worcestershire sauce

• 1 tablespoon vegetable oil (for browning)

For the Gravy:

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 2 cups beef broth

• 1 teaspoon Worcestershire sauce

• ½ teaspoon dried thyme

• Salt and pepper, to taste

Instructions

Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

1. Form the Patties: In a large bowl, gently combine the ground beef, chopped onion, garlic, breadcrumbs, egg, milk, salt, pepper, and Worcestershire sauce. Mix until just incorporated—avoid overworking. Shape into 4-5 oval or round patties.

2. Brown the Patties: Heat the vegetable oil in a large skillet over medium-high heat. Sear the patties for 2-3 minutes per side, until a golden-brown crust forms. (They will finish cooking in the oven.) Transfer the seared patties to the prepared baking dish.

3. Make the Gravy: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a light roux. Gradually pour in the beef broth, whisking constantly until smooth. Stir in the Worcestershire sauce and dried thyme. Bring to a simmer and cook for 3-4 minutes, until thickened. Season with salt and pepper to taste.

4. Bake: Pour the hot gravy evenly over the patties in the baking dish. Cover tightly with aluminum foil and bake for 30-35 minutes, until the patties are cooked through and tender.

5. Serve: Spoon generous amounts of gravy over each patty. Enjoy immediately while hot and comforting.

Tips for Success:

• Don't Overmix: Handle the meat mixture gently for the most tender patties.

• Deglaze: For an even richer gravy, splash a little beef broth into the hot skillet after browning the patties and scrape up the flavorful browned bits before making the roux.

• Make it Creamy: Stir a splash of heavy cream or a dollop of sour cream into the gravy just before serving for a richer, creamier sauce.

• Make Ahead: Assemble the patties, brown them, and prepare the gravy. Combine in the baking dish, cover, and refrigerate for up to a day. Add 5-10 minutes to the baking time when cooking from cold.