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Amish Hamburger Steak Bake

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Traditional Pennsylvania Dutch casserole featuring seasoned ground beef patties baked in rich, creamy gravy. Old-fashioned comfort food perfection.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • ½ cup breadcrumbs (plain or seasoned)
  • 1 large egg, beaten
  • 1 medium onion, finely diced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons butter (salted or unsalted)
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth (low sodium preferred)
  • 1 cup heavy cream
  • 1 large onion, sliced
  • 1 teaspoon garlic powder

Instructions

  1. In large bowl, gently mix ground beef, breadcrumbs, beaten egg, diced onion, salt and pepper until just combined. Form into 6-8 oval patties about ¾ inch thick.
  2. Preheat oven to 350°F. Heat large oven-safe skillet over medium-high heat. Brown hamburger steaks 3-4 minutes per side until golden. Remove and set aside, leaving drippings in pan.
  3. Add butter to skillet drippings. Sauté sliced onions for 3-4 minutes until softened and lightly golden.
  4. Sprinkle flour over onions and cook 2 minutes, stirring constantly.
  5. Gradually whisk in beef broth and cream until smooth. Add garlic powder, salt, and pepper to taste.
  6. Nestle browned steaks back into gravy. Cover tightly with foil and bake for 45 minutes.
  7. Remove foil and bake 15 minutes more until gravy thickens.
  8. Let rest 10 minutes before serving for perfect consistency.

Notes

  • Use 80/20 ground beef for best flavor and moisture during baking.
  • Don’t skip browning patties – adds essential flavor depth to entire dish.
  • Whisk gravy constantly while adding liquids to prevent lumps.
  • Cover tightly during most of baking to keep steaks tender and juicy.

Nutrition

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