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This family-friendly Amish Hamburger Steak Bake is the kind of home-cooked comfort that tastes like a hug. Made with everyday pantry ingredients and a simple mushroom-and-beef broth sauce, this hamburger steak recipe is perfect for chilly weeknights, casual Sunday suppers, or whenever you want a dependable, cozy meal. If you love easy casseroles and want a no-fuss main that pairs nicely with simple desserts, try finishing the meal with no-bake desserts for a quick, satisfying spread.
Why you’ll love this dish
This recipe takes basic ground beef and turns it into a tender, gravy-slick comfort dish that feeds a crowd without fuss. It’s budget-friendly, kid-approved, and forgiving—great for cooks who want reliable results. The mushrooms and beef broth create a rich pan sauce while baking softens the patties and melds flavors.
“Made this for Sunday dinner—everyone went back for seconds. Simple, comforting, and the sauce is everything.” — happy home cook
How this recipe comes together
You’ll mix the beef with pantry staples, form patties, sear them quickly to lock in flavor, then finish everything in the oven with mushrooms and beef broth. Baking gives the patties even cooking and allows the broth to reduce into a savory sauce. Total hands-on time is minimal, and the oven does the rest.
What you’ll need
1 pound ground beef, 1 onion, chopped, 2 cups mushrooms, sliced, 2 cups beef broth, 1 cup bread crumbs, 1 egg, Salt and pepper to taste, 1 tablespoon Worcestershire sauce, Fresh parsley for garnish
Substitutions and notes:
- Bread crumbs: use crushed crackers or panko for a lighter texture.
- Beef broth: chicken broth or a low-sodium option works; add a splash of soy sauce if you want more depth.
- Mushrooms: cremini, button, or sliced portobello are all good choices.
- Make it gluten-free: swap gluten-free breadcrumbs.
Step-by-step instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the ground beef, chopped onion, bread crumbs, egg, Worcestershire sauce, salt, and pepper. Mix gently until everything is evenly incorporated.
- Shape the mixture into burger-sized patties (about 4 medium patties).
- Heat a skillet over medium heat and brown the patties on both sides until they have a nice sear (they don’t need to be fully cooked through).
- Arrange the browned patties in a single layer in a baking dish and spread the sliced mushrooms on top.
- Pour the beef broth evenly over the patties and mushrooms.
- Cover the dish tightly with aluminum foil and bake for 45 minutes to let the flavors meld and the patties cook through.
- Remove the foil and bake uncovered for an additional 15 minutes so the sauce reduces and thickens slightly.
- Sprinkle with fresh parsley before serving.
Best ways to enjoy it
Serve this Amish Hamburger Steak Bake with mashed potatoes, buttered egg noodles, or rice to soak up the sauce. A crisp green salad or roasted green beans adds freshness and crunch. For a complete weeknight dinner, pair it with steamed carrots and a crusty roll.
Try linking this comforting main with a lighter sweet finish—guests love a warm plate followed by a quick treat like lemon bars or chilled puddings. If you want a similar flavor family, also try the cheesy hamburger rice casserole for another hearty, all-in-one meal.
Storage and reheating tips
- Fridge: Cool completely, store in an airtight container, and refrigerate for up to 3–4 days.
- Freezing: Place portions in freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a covered dish in a 325°F oven until heated through, or microwave in short bursts, stirring or flipping halfway so the sauce reheats evenly. Add a splash of broth if the sauce has thickened too much.
Pro chef tips
- Don’t overwork the meat when mixing—gentle handling keeps the patties tender.
- Browning the patties adds flavor; don’t skip the sear even if you’re short on time.
- If the sauce is thin after baking, remove the foil and simmer uncovered for longer, or thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
- For deeper flavor, sauté the mushrooms briefly in the skillet before placing them on the patties.
Creative twists
- Swap beef for ground turkey or chicken for a lighter version—add a little extra Worcestershire or soy for umami.
- Make it smoky: add 1 tsp smoked paprika or a splash of liquid smoke.
- Add onions on top before baking for a caramelized finish, or stir in a handful of shredded cheese in the last 10 minutes for a cheesy crust.
- For a low-carb option, replace breadcrumbs with almond flour or omit and add an extra egg.
Helpful answers
Q: Can I make this ahead and reheat it for guests?
A: Yes—assemble, bake as directed, then cool and refrigerate. Reheat in a 325°F oven, covered, until warmed through. Add a few extra minutes uncovered if you want the sauce to thicken.
Q: How can I thicken the sauce if it’s too runny?
A: Simmer uncovered until reduced, or whisk 1 tsp cornstarch with 1 tbsp cold water and stir into the hot sauce; cook a minute until thickened.
Q: Is this safe to freeze?
A: Absolutely. Freeze cooled portions in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
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- no-bake desserts
- cheesy hamburger rice casserole
Amish Hamburger Steak Bake
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A family-friendly hamburger steak bake packed with ground beef and savory mushroom gravy, perfect for comforting weeknight meals.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cups mushrooms, sliced
- 2 cups beef broth
- 1 cup bread crumbs
- 1 egg
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- Fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the ground beef, chopped onion, bread crumbs, egg, Worcestershire sauce, salt, and pepper. Mix gently until everything is evenly incorporated.
- Shape the mixture into burger-sized patties (about 4 medium patties).
- Heat a skillet over medium heat and brown the patties on both sides until they have a nice sear (they don’t need to be fully cooked through).
- Arrange the browned patties in a single layer in a baking dish and spread the sliced mushrooms on top.
- Pour the beef broth evenly over the patties and mushrooms.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake uncovered for an additional 15 minutes to reduce the sauce.
- Sprinkle with fresh parsley before serving.
Notes
Serve with mashed potatoes, rice, or buttered noodles to soak up the sauce. Can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg