Amish Hamburger Steak Bake
A comforting and hearty casserole made with ground beef, sliced potatoes, and a creamy soup base, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 lb pounds ground beef Use leaner beef if preferred, but it will be less rich.
- 1 tsp Italian herbs
- 1 tsp onion powder
- 1 tsp garlic, minced Optional.
- 1 1/2 cups saltine crackers crumbled
- cayenne pepper dash, optional.
- 1/2 cup all-purpose flour
- 1 can creamy soup (cream of mushroom or cream of chicken) Foundation of the sauce.
- to taste salt and pepper Do not under salt the meat.
- 1 cup milk for gravy
- 1 cup cheese, shredded (optional) Cheddar is recommended for topping.
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Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the ground beef, crumbled saltine crackers, 1 cup of milk, Italian herbs, onion powder, garlic powder, cayenne pepper (optional), salt, and pepper. Mix until all ingredients are evenly incorporated.
- Form the beef mixture into 1/2-inch-thick patties. This recipe should make about 8 evenly-sized steaks.
- Lightly coat each steak in flour, tapping off any excess.
- Heat a skillet over medium-high heat, adding a bit of oil if needed. Brown the steaks on each side until they develop a golden crust, about 2-3 minutes per side.
- Place the browned steaks in the greased baking dish, arranging them in a single layer.
- In a bowl, whisk together the condensed cream of mushroom soup and the remaining cup of milk until smooth. Pour the gravy evenly over the steaks.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the gravy is bubbling and the steaks are fully cooked through.
- Let the dish rest for a few minutes before serving. Serve the hamburger steaks hot with mashed potatoes or over rice.
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Note
Let cool before storing in an airtight container. It keeps well for about 3 to 4 days in the fridge.