Amish Hamburger Steak Bake
Tender seasoned beef patties baked in a rich creamy onion gravy for a comforting family dinner.
Equipment
- Large oven-safe skillet
- Large Mixing Bowl
- Whisk
- Instant-Read Thermometer
- Aluminum foil
Ingredients
- 2 pounds ground beef Preferably 80/20
- 1/2 cup plain breadcrumbs
- 1 large egg Lightly beaten
- 1 small onion Finely diced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1 large onion Thinly sliced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- fresh parsley Chopped, optional garnish
Instructions
- Combine ground beef, breadcrumbs, egg, diced onion, garlic powder, salt, and pepper until just mixed.
- Divide the mixture into eight portions and shape into thick oval patties. Press a small indentation into the center of each patty.
- Brown the patties in an oven-safe skillet over medium-high heat for 3 to 4 minutes per side. Transfer them to a plate.
- Melt butter in the skillet. Cook the sliced onion until soft and lightly golden.
- Stir in flour and cook for 2 minutes. Gradually whisk in beef broth, heavy cream, and Worcestershire sauce.
- Return the hamburger steaks to the gravy. Cover tightly with foil and bake at 350°F for 45 minutes.
- Remove the foil and bake for 15 minutes more, until bubbling and the beef reaches 160°F in the center.
- Rest for 10 minutes, garnish with parsley if desired, and serve with mashed potatoes, rice, or vegetables.
Notes
- Do not overmix the beef mixture, or the patties may become firm.
- Use an instant-read thermometer to confirm the beef reaches 160°F.
- Store leftovers in the refrigerator for up to 3 days.