Description
This Amish Hamburger Steak Bake is a nostalgic, budget-friendly meal that transforms humble ground beef into tender, flavorful steaks smothered in a rich, creamy mushroom gravy. Often called “Poor Man’s Steak,” it uses a clever trick with crushed saltines and milk to create patties that melt in your mouth. It’s a foolproof, stick-to-your-ribs dinner that feels like a warm hug on a plate.
Ingredients
Units
Scale
- 2 pounds Ground Beef (80/20 or 85/15 lean)
- 1 1/2 cups Saltine Crackers, crumbled (about 1 sleeve)
- 2 cups Whole Milk, divided (1 cup for beef, 1 cup for gravy)
- 1 teaspoon Italian Herbs
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 Dash Cayenne Pepper (Optional)
- 1/2 cup All-Purpose Flour (for dredging)
- To taste Salt & Freshly Ground Pepper
- 1 can (10.5 oz) Condensed Cream of Mushroom Soup
- As needed Oil (for browning)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Mix the Steaks: In a large bowl, combine the ground beef, crumbled crackers, 1 cup of the milk, Italian herbs, onion powder, garlic powder, cayenne, salt, and pepper. Mix gently by hand until evenly incorporated. Let sit for 5 minutes so crackers absorb the milk.
- Shape and Dredge: Divide mixture into 8 equal portions and shape into oval patties (½-inch thick). Place flour in a shallow dish and lightly dredge each patty, shaking off excess.
- Brown the Steaks: Heat a drizzle of oil in a large skillet over medium-high heat. Brown the steaks for 2-3 minutes per side to create a crust (do not cook through). Work in batches if needed.
- Arrange: Transfer the browned steaks to the prepared baking dish in a single layer.
- Make Gravy and Bake: Whisk together the cream of mushroom soup and the remaining 1 cup of milk until smooth. Pour evenly over the steaks. Cover dish tightly with foil. Bake for 30 minutes.
- Finish and Serve: Remove foil and bake uncovered for another 10 minutes, until gravy is bubbly and steaks reach 160°F. Let rest for 5 minutes before serving.
Notes
- The “Panade” Secret: The mixture of milk and crackers acts as a panade, which is the secret to keeping the steaks incredibly moist and tender during the long bake.
- Don’t Skip Browning: The browning step (Maillard reaction) adds a depth of savory flavor to the crust that you cannot get from baking alone.
- Flour Coating: Dredging the patties in flour helps them brown beautifully in the skillet and also helps to slightly thicken the mushroom gravy as it bakes.
- Gentle Mixing: Try not to overwork the meat when mixing, as this can result in tough steaks.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course, Dinner, Casserole
- Method: Baking, Pan-Frying
- Cuisine: American, Amish
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 375 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 75 mg
