Why You’ll Love This Recipe

I love this bake because it brings together the simplicity of a traditional meat-and-potatoes dinner with the coziness of a creamy casserole. It’s a hearty, stick-to-your-ribs meal that’s still incredibly easy to put together. With ingredients I usually have on hand, this dish is perfect for when I need a no-fuss, family-friendly dinner that’s both nostalgic and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Hamburger Steaks

2 lbs ground beef (80/20 blend for best flavor)
½ cup breadcrumbs (plain or seasoned)
1 egg, beaten
1 onion, finely diced
2 teaspoons salt
1 teaspoon black pepper

For the Creamy Gravy

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups beef broth (low sodium preferred)
1 cup heavy cream
1 onion, sliced
1 teaspoon garlic powder

Directions

I start by mixing the ground beef, breadcrumbs, beaten egg, diced onion, salt, and pepper in a large bowl. I’m careful not to overmix so the patties stay tender.
I shape the mixture into 6 to 8 oval patties and set them aside while I get the gravy started.
In a large oven-safe skillet (or a separate pan if I’m transferring to a baking dish later), I brown the patties for about 3–4 minutes per side until golden brown. I remove them and set them aside.
In the same skillet, I sauté the sliced onions in butter until soft. Then I stir in the flour and cook it for about 2 minutes to form a roux.
I slowly whisk in the beef broth and cream, making sure the gravy is smooth and free of lumps. I season it with garlic powder and let it simmer for a couple of minutes.
I nestle the browned patties into the skillet with the gravy. If I’m using a baking dish, I pour the gravy over the patties in the dish.
I cover the dish tightly and bake at 350°F for 45 minutes, then uncover it and bake for another 15 minutes so the tops get slightly golden.
After baking, I let the dish rest for 10 minutes to thicken the gravy before serving.

Servings and timing

This recipe makes 6 servings and takes just under an hour and a half to make:

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Variations

Sometimes I add sliced mushrooms to the skillet with the onions for a mushroom gravy twist. If I want to lighten things up, I use half-and-half instead of heavy cream. I’ve also made this with ground turkey, and while the flavor is slightly different, it’s still delicious. For extra richness, I stir in a spoonful of Dijon mustard or Worcestershire sauce to the gravy.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the patties and gravy in a skillet over low heat or in the microwave, adding a splash of broth or cream to loosen the gravy if needed. This dish also freezes well—just let it cool completely, then freeze in portions and reheat gently when ready.

FAQs

Can I make this ahead of time?

Yes, I often prep the patties and gravy the day before. I assemble everything in the baking dish, cover it tightly, and refrigerate it until ready to bake. I just add a few extra minutes to the baking time if it’s cold from the fridge.

What’s the best beef to use?

I stick with 80/20 ground beef—it gives the patties a juicy, flavorful finish without drying out in the oven.

Can I make this gluten-free?

Yes, I use gluten-free breadcrumbs and substitute all-purpose flour with a gluten-free flour blend. The gravy thickens just the same.

Do I need to brown the patties first?

Browning the patties gives them more flavor and helps them hold their shape during baking. I don’t skip this step—it makes a big difference.

What sides go well with this dish?

I usually serve this with mashed potatoes or egg noodles. It also pairs beautifully with green beans, roasted carrots, or a side of buttery corn.

Conclusion

This Amish Hamburger Steak Bake is pure comfort food—hearty, simple, and full of flavor. I love how it brings together familiar ingredients into a dish that feels warm, homey, and deeply satisfying. It’s the kind of recipe I turn to again and again, especially when I want something filling and fuss-free that makes the whole house smell amazing.