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Amish Hamburger Steak Bake with Creamy Gravy & Onions

Tender beef patties baked in rich, creamy onion gravy create a comforting dinner perfect for busy weeknights or Sunday suppers.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Pennsylvania Dutch
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg beaten
  • 1 medium onion finely diced
  • salt to taste
  • black pepper to taste
  • smoked paprika to taste, optional
  • Italian seasoning to taste, optional
  • 3 tablespoons butter
  • 1 large onion sliced
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • salt and pepper to taste for gravy

Equipment

  • large mixing bowl
  • Oven-safe skillet or 9x13-inch baking dish
  • whisk
  • Aluminum foil or lid

Method
 

  1. Preheat oven to 350°F.
  2. In a large bowl, gently combine ground beef, breadcrumbs, beaten egg, diced onion, salt, and pepper. Mix just until incorporated, being careful not to overwork the meat.
  3. Form the mixture into 6-8 oval-shaped patties about 3/4-inch thick. Let rest for 10 minutes at room temperature.
  4. Heat an oven-safe skillet over medium-high heat. Brown the patties for 3-4 minutes per side until golden. Remove and set aside.
  5. Reduce heat to medium. Add butter to the same skillet and sauté the sliced onions for 5-7 minutes until softened and lightly golden.
  6. Sprinkle flour over the onions and stir constantly for 2 minutes until the mixture smells nutty and turns light golden.
  7. Slowly whisk in beef broth, stirring constantly until smooth. Add heavy cream and continue whisking until well combined.
  8. Stir in garlic powder and season with salt and pepper to taste. The gravy should coat the back of a spoon.
  9. Nestle the browned hamburger steaks back into the gravy, spooning some over the tops. Cover the skillet tightly with foil or a lid.
  10. Bake covered for 45 minutes.
  11. Remove foil and bake uncovered for an additional 15 minutes.
  12. Remove from oven and let rest for 10 minutes before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave on medium power or in a covered baking dish at 325°F until warmed through. Add a splash of broth or cream if gravy is too thick.
Make-Ahead: Brown the steaks in the morning, layer with gravy in the baking dish, cover, and refrigerate. Add 10-15 minutes to covered baking time when cooking from cold.
Substitutions: Use ground turkey or chicken for a leaner version. For gluten-free, use gluten-free breadcrumbs and substitute cornstarch (2 tablespoons mixed with cold water) for the flour. Ground venison or elk also work beautifully.
Serving: Best served over mashed potatoes, buttered egg noodles, or rice to soak up the creamy gravy. Pairs well with roasted green beans, steamed broccoli, or a simple garden salad.