Why You’ll Love This Recipe

I love how this recipe brings together simple pantry staples to create a dish that tastes like it’s been passed down for generations. The hamburger steaks come out juicy and full of flavor, and the creamy gravy soaks into everything on the plate. It’s a full meal in one pan, and baking it in the oven makes cleanup easier too. This is the kind of dinner I pull out when I want to serve something filling and satisfying without fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Hamburger Steaks:

2 lbs ground beef (I use an 80/20 blend for the best flavor and juiciness)
½ cup breadcrumbs (plain or seasoned)
1 egg, beaten
1 onion, finely diced
2 teaspoons salt
1 teaspoon black pepper

For the Creamy Gravy:

3 tablespoons butter (salted or unsalted, both work)
3 tablespoons all-purpose flour
2 cups beef broth (I go for low sodium)
1 cup heavy cream
1 onion, sliced
1 teaspoon garlic powder

Directions

In a large bowl, I gently mix together the ground beef, breadcrumbs, beaten egg, diced onion, salt, and pepper until just combined.
I shape the mixture into 6 to 8 oval-shaped patties and let them rest while I get the gravy going.
I brown the patties in an oven-safe skillet over medium-high heat for 3–4 minutes on each side, just until they’re golden. Then I remove them and set them aside.
In the same skillet, I sauté the sliced onion in butter until soft, then stir in the flour and cook it for about 2 minutes.
I slowly whisk in the beef broth and heavy cream until the gravy is smooth and thickened slightly.
I nestle the browned patties back into the gravy, cover the skillet tightly, and bake at 350°F for 45 minutes.
After that, I uncover the skillet and bake for another 15 minutes so the tops brown a bit.
Once out of the oven, I let it rest for 10 minutes before serving.

Servings and timing

This recipe makes about 6 hearty servings.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Variations

Cheesy twist: I sometimes add shredded Swiss or cheddar cheese over the top during the last 10 minutes of baking.
Mushroom gravy: I sauté mushrooms along with the onions for extra depth.
Low-carb version: I swap the breadcrumbs for almond flour or crushed pork rinds.
Add herbs: A pinch of thyme or parsley in the gravy brings an herby note I really enjoy.
Make it spicy: I mix in a pinch of red pepper flakes or a dash of hot sauce to the beef mixture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors only get better after a day or two. To reheat, I place the hamburger steaks and gravy in a covered baking dish and warm them in the oven at 325°F for 20–25 minutes, or until heated through. For quicker reheating, I use the microwave in 1-minute bursts, covered loosely.

FAQs

How do I know when the hamburger steaks are fully cooked?

I use a meat thermometer to be sure—they should hit 160°F in the center. But even without one, after baking for an hour, they’re usually cooked through and tender.

Can I make this ahead of time?

Yes, I prep everything the night before—form the patties, make the gravy, and assemble it all in the baking dish. Then I cover and refrigerate until I’m ready to bake the next day.

What should I serve with Amish Hamburger Steak Bake?

Mashed potatoes are my go-to, but I also like it with egg noodles, buttered rice, or even over cornbread.

Can I freeze this dish?

Yes, it freezes well. I let it cool completely, wrap it tightly, and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.

Can I use ground turkey instead of beef?

Absolutely. I’ve made this with ground turkey and it still turns out juicy. I just watch the cook time, as turkey can dry out more quickly.

Conclusion

This Amish Hamburger Steak Bake is one of those timeless, feel-good meals I keep coming back to. It’s rich, hearty, and full of flavor—and it feeds a family with very little effort. Whether I’m making it for a busy weeknight or a lazy Sunday dinner, it always hits the spot.