Amish Hamburger Steak Bake

Amish Hamburger Steak Bake

Introduction

The Amish Hamburger Steak Bake is a timeless comfort-dish that turns simple pantry ingredients into a family-pleasing meal. Juicy, seasoned ground beef patties are lightly seared, layered in a baking dish, and smothered with a rich, creamy mushroom sauce made with cream of mushroom soup and sour cream. The casserole bakes until bubbly and tender — the result is a hearty, homey entrée that pairs perfectly with mashed potatoes or buttered noodles.

This recipe is ideal for busy weeknights, potlucks, or holiday sides because it’s forgiving, easy to scale, and reheats beautifully. Below you’ll find a full breakdown (ingredients, step-by-step instructions, tips, variations, storage guidance, and SEO schema) — all organized into clear parts for Blogger.

---

Ingredients

For the Hamburger Steaks

Ingredient	Quantity	Purpose
Ground beef (80/20)	1 lb	Provides juiciness and flavor
Breadcrumbs	1/3 cup	Helps bind the patties
Egg	1	Binder — holds mixture together
Worcestershire sauce	1 tablespoon	Deepens savory flavor
Garlic powder	1 teaspoon	Adds warm aromatics
Onion powder	1 teaspoon	Balancing sweetness and depth
Salt & black pepper	To taste	Seasoning
Olive oil	2 tablespoons	For searing

For the Creamy Mushroom Sauce

Ingredient	Quantity	Purpose
Condensed cream of mushroom soup	1 can (10.5 oz)	Base for the sauce
Sour cream	1/2 cup	Richness and silky texture
Milk (or beef broth)	1/2 cup	Adjusts consistency
Onion, finely chopped (optional)	1/2 cup	Extra flavor—sauté before adding
Minced garlic (optional)	1 clove	Aromatic depth
Dried thyme or parsley	1 teaspoon (or 1 tbsp fresh)	Herbal note
Salt & pepper	To taste	Final seasoning

Optional for topping: extra sliced mushrooms sautéed, a sprinkle of paprika, or shredded cheddar for a bubbly top.

---

Equipment & Prep Notes

• Large mixing bowl for the patties.
• Large skillet for searing (cast-iron recommended).
• 9x13-inch baking dish (or similar-sized casserole dish).
• Spatula, wooden spoon, and a small whisk or fork for the sauce.
• Tip: If using a non-stick skillet, reduce oil slightly to avoid excess grease.

---

Step-by-Step Instructions

Prepare the Patty Mixture

1. In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently until just combined — avoid overworking the meat to keep patties tender.
2. Shape the mixture into 6–8 evenly sized patties (or 8 thin patties). If you prefer thicker steaks, form fewer, larger patties.

Sear the Patties

3. Heat the olive oil in a large skillet over medium-high heat. When shimmering, add patties in batches (do not overcrowd).
4. Sear each side for 2–3 minutes until a golden crust forms. Patties should be browned but not fully cooked through — they will finish in the oven.
5. Transfer seared patties to a plate or directly into the prepared baking dish.

Make the Creamy Mushroom Sauce

6. Optional: In the same skillet, sauté chopped onion (and mushrooms if using) for 3–4 minutes until translucent, scraping up browned bits.
7. Lower heat to medium. Add the condensed cream of mushroom soup, sour cream, and milk or broth. Stir until smooth and warmed through.
8. Add minced garlic and thyme or parsley, then season with salt and pepper to taste. If the sauce is too thick, add a splash more milk or broth to reach desired consistency.

Assemble and Bake

9. Pour the sauce evenly over the seared patties in the baking dish, covering them well.
10. If desired, top with shredded cheese or add a few extra mushroom slices.
11. Bake in a preheated oven at 350°F (175°C) for 20–30 minutes, until the patties are cooked through and the sauce is bubbly. Baking time depends on patty thickness.
12. Remove from oven and let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

---

Serving Suggestions

This hearty bake pairs beautifully with:

• Mashed potatoes — spoon the creamy mushroom sauce and juices over the potatoes.
• Buttered egg noodles or rice to soak up the sauce.
• Steamed green beans, roasted carrots, or a crisp garden salad for balance.
• Warm dinner rolls or crusty bread for sopping up the sauce.

---

Tips, Tricks & Variations

Pro Tips

• Do not overmix: Overworking the beef leads to dense patties.
• Drain excess fat: After searing, drain any excessive fat to prevent a greasy final dish.
• Layer flavors: Searing creates fond (browned bits) that add depth to the sauce — scrape them into the sauce while sautéing onions.
• Consistency check: If your sauce separates when reheating, whisk in a tablespoon of sour cream or a splash of milk to bring it back together.

Variations

• Bacon & Mushroom: Crisp 4 strips of bacon, crumble and sprinkle over the top before serving.
• Onion Gravy Version: Use a can of cream of onion soup or make a simple pan gravy (beef broth + roux) instead of cream of mushroom.
• Cheesy Bake: Stir 1 cup shredded cheddar into the sauce and sprinkle more on top during the last 10 minutes of baking.
• Italian Twist: Add a tablespoon of tomato paste and Italian seasoning; top with provolone or mozzarella.

---

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Freezer: Freeze portions in freezer-safe containers for up to 2 months.

To reheat: thaw overnight if frozen. Reheat gently on the stovetop over low heat, stirring occasionally, or bake covered at 350°F (175°C) until warmed through (about 15–20 minutes). Add a splash of milk or broth if the sauce thickens too much.

---

Nutrition (Approximate per serving)

Values will vary by exact ingredients and portion size; estimate for 6 servings:

• Calories: ~360–420 kcal
• Protein: ~20–25 g
• Fat: ~22–28 g
• Carbohydrates: ~12–18 g

---

FAQ & Troubleshooting

My sauce is too thin — how do I thicken it?

Simmer it uncovered a few extra minutes to reduce, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot sauce; simmer until thickened.

Can I assemble this ahead of time?

Yes. Sear the patties and assemble in the baking dish, cover, and refrigerate for up to 24 hours. Bake from chilled, adding 5–10 minutes to the bake time.

Can I use leaner beef?

Yes — but reduce added liquids slightly and consider adding a tablespoon of olive oil when searing to maintain moisture.

---

Conclusion

The Amish Hamburger Steak Bake is a practical, comforting casserole that showcases how simple ingredients can become something deeply satisfying. Whether you stick to the classic creamy mushroom sauce or try one of the variations, this recipe is designed to be forgiving and family-friendly.

If you make this recipe, consider sharing a photo and tag your blog or social profile — I’d love to see your version and any tweaks you made!