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Old-Fashioned Amish Hamburger Steak Bake

Tender saltine-and-milk-binder ground beef patties seared golden and baked in a rich cream of mushroom gravy until caramelized for a classic, budget-friendly Amish comfort dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: American, Amish
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb ground beef 80/20 preferred for juiciness and gravy flavor
  • 1.5 cup saltine crackers finely crushed to a crumb texture; about one sleeve
  • 1 cup whole milk for the patty mixture
  • 0.5 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper optional
  • salt and black pepper to taste
  • all-purpose flour for dredging
  • 1 tbsp olive oil or butter for searing
  • 2 cans condensed cream of mushroom soup 10.75 oz each; cream of onion or celery can substitute
  • 1.5 cup whole milk for the gravy
  • 1.5 tbsp fresh parsley finely chopped, for the gravy

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Shallow dish for dredging
  • medium mixing bowl
  • aluminum foil
  • Food processor or zip-lock bag for crushing crackers

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick spray.
  2. Whisk the condensed cream of mushroom soup and 1 1/2 cups of milk together until smooth. Stir in the chopped parsley and set aside at room temperature.
  3. Combine ground beef, finely crushed saltines, 1 cup of milk, Italian seasoning, garlic powder, onion powder, cayenne if using, salt, and pepper in a large bowl. Mix by hand until just evenly combined. Do not overmix.
  4. Divide into 6 to 8 portions and shape into oval patties about 3/4 inch thick. Dredge each patty in flour, coating all sides and shaking off the excess.
  5. Heat oil or butter in a large skillet over medium-high heat until shimmering. Sear the patties for 2 to 3 minutes per side until a golden-brown crust forms. Work in batches if needed. The patties do not need to be cooked through.
  6. Arrange the seared patties in the prepared baking dish in a single layer. Pour the mushroom gravy evenly over the top, covering all the patties.
  7. Cover tightly with aluminum foil and bake for 30 to 35 minutes.
  8. Remove the foil and bake for an additional 5 to 10 minutes until the gravy is bubbling, slightly thickened, and the exposed patty surfaces are caramelized.
  9. Serve hot with a generous spoonful of gravy over each patty, over mashed potatoes or buttered egg noodles.

Notes

Storage: Store in an airtight container for up to 3 days. Add a splash of milk when reheating to restore gravy consistency. Reheat covered at 325°F for 15 to 20 minutes or microwave at medium power in 60-second intervals. Substitutions: Cream of onion or cream of celery soup can replace cream of mushroom. Use GF breadcrumbs and cornstarch-based gravy for gluten-free. Ground turkey can substitute for beef. Pro tips: Crush saltines to a fine crumb to prevent patties from breaking apart. Do not skip the sear step. Remove foil for the final 10 minutes for proper caramelization. Dredge in flour just before searing, not ahead of time.