Amish Hamburger Steak Bake

This Amish Hamburger Steak Bake is the definition of stick-to-your-ribs comfort food. The “saltine secret” creates a texture similar to a premium meatloaf—tender, moist, and capable of soaking up the rich mushroom gravy. By browning the patties before baking, you lock in the juices and create a savory crust that stands up beautifully to the creamy sauce.

Amish Hamburger Steak Bake

Ingredients:

How To Make Amish Hamburger Steak Bake:

Step 1: Prep and Preheat: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent the gravy from sticking to the edges.

Step 2: Form the Patties: In a large bowl, combine the 2 lbs of ground beef, crushed saltines, 1 cup of milk, and all the spices.1 Mix gently with your hands—overworking the meat can make the steaks tough. Form the mixture into 8 even patties, roughly 1/2-inch thick.

Step 3: Dredge and Brown: Place the 1/2 cup of flour in a shallow bowl. Lightly coat each patty in the flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat. Brown the patties for 2/3 minutes per side until golden. They do not need to be cooked through yet. Transfer them to the baking dish.

Step 4: Prepare the Gravy: In a separate bowl, whisk together the cream of mushroom soup, the second 1 cup of milk, and the optional Worcestershire sauce. Pour the mixture evenly over the browned steaks in the dish.

Step 5: Bake: Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 10/15 minutes until the gravy is bubbling and the steaks reach an internal temperature of 160°F.

Step 6: Rest and Serve: Allow the dish to rest for 5 minutes. This helps the gravy thicken slightly and allows the juices in the meat to redistribute.