Description
Make this Amish Hamburger Steak Bake for a hearty, old-fashioned meal. Simple ingredients, rich gravy, and pure comfort on your table.
Ingredients
Scale
- Main Ingredients:
- 1 ½ lbs ground beef (80/20 chuck)
- 2 large Russet or Yukon Gold potatoes, peeled and thinly sliced
- 1 large yellow onion, diced
- Flavor Boosters & Seasonings:
- 2 cloves garlic, minced (or more, you know me!)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tbsp olive oil or vegetable oil
- Rich Gravy Essentials:
- 2 tbsp all-purpose flour
- 2 cups beef broth (low sodium preferred)
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 tbsp Worcestershire sauce
- Optional Extras & Finishing Touches:
- Fresh chopped parsley or chives, for garnish
- A pinch of smoked paprika in the gravy
Instructions
- Form & Sear the Patties:: First things first, gently form your ground beef into about 6-8 patties. Don’t squish them too much, we want them tender! Season them generously with salt and pepper. Now, heat a large skillet over medium-high heat with a bit of oil. Once it’s shimmering, sear those patties until they’re beautifully browned on both sides, about 3-4 minutes per side. You’re not cooking them through, just getting that amazing crust. This step, honestly, is crucial for the flavor. I always get a little excited when I see that golden-brown goodness!
- Sauté Aromatics:: Remove the seared patties and set them aside. Don’t clean the skillet! All those browned bits, that’s flavor gold. Add your diced onion to the skillet and cook until softened, about 5-7 minutes, scraping up any delicious bits from the bottom. Then, toss in the minced garlic and cook for just another minute until fragrant. Oh, the smell at this point! It’s so homey and inviting, the kitchen just starts smelling like pure comfort.
- Build the Rich Gravy:: Sprinkle the flour over the cooked onions and garlic. Stir it around for a minute or two, letting it cook a bit; this is our roux, folks! Slowly, gradually, whisk in the beef broth and Worcestershire sauce. Keep whisking to avoid lumps. Bring it to a simmer, then stir in the cream of mushroom soup. Let it bubble gently for a few minutes until the gravy thickens to your liking. Season with more salt and pepper to taste. This gravy is everything, so make it just right!
- Layer the Comfort:: Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish. Arrange half of your sliced potatoes in an even layer on the bottom. Next, place the seared hamburger patties over the potatoes. Now, pour about half of that glorious gravy over the patties. Top with the remaining sliced potatoes, spreading them out evenly. Finally, pour the rest of the gravy over the top, making sure everything is nicely covered. I always try to get the potatoes fully submerged so they cook up extra tender.
- Bake Until Tender:: Cover the baking dish tightly with aluminum foil. Pop it into your preheated oven and bake for 45 minutes. This steaming time really gets those potatoes wonderfully tender. Honestly, I’ve pulled it out early before, thinking it was done, and the potatoes were still a bit firm. Don’t make my mistake! Let it do its thing. The waiting is the hardest part, but it’s so worth it.
- Uncover & Finish:: After 45 minutes, carefully remove the foil. The kitchen will smell absolutely divine! Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the potatoes are fork-tender and the gravy is bubbly and slightly browned on top. If you want a little extra color, you can even pop it under the broiler for a minute or two, but watch it like a hawk! Let the dish rest for a few minutes before serving. It’s going to be bubbling hot and so, so good.