Hearty Amish Hamburger Steak Bake: A Family Favorite (Print Version)

Comforting Amish Hamburger Steak Bake recipe. Tender patties, rich gravy, and creamy potatoes make a perfect, easy dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Meat, Dairy, Gluten

# Ingredients:

→ For the Hamburger Steaks

01 - 1.5 lbs ground beef (80/20 recommended)
02 - 1/2 yellow onion, finely diced
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tbsp olive oil (for searing)

→ For the Rich Gravy

06 - 2 tbsp butter
07 - 2 tbsp all-purpose flour
08 - 2 cups beef broth
09 - 1 tbsp Worcestershire sauce

→ For the Creamy Potato Topping

10 - 2 lbs Russet or Yukon Gold potatoes, peeled and chopped
11 - 1/2 cup milk (whole or 2%)
12 - 2 tbsp butter
13 - Salt and black pepper, to taste

→ Flavor Boosters & Seasonings

14 - Additional salt and black pepper for seasoning layers
15 - Optional: pinch of smoked paprika or dry red wine for gravy

# Instructions:

01 - First things first, grab that ground beef. Mix it with your diced onion, a good pinch of salt, and a generous grind of black pepper. Don't overmix, though, or your patties will be tough – nobody wants that! Gently form them into about 6-8 oval-ish steaks, roughly 1/2-inch thick. I usually make them a bit smaller than the pan so they have room to swim in that beautiful gravy later.
02 - Now, in a large, oven-safe skillet (cast iron is my absolute favorite for this, it just gets everything so perfectly browned!), heat a little oil over medium-high heat. Sear your hamburger steaks for about 3-4 minutes per side, just until they're nicely browned and have a good crust. This isn't about cooking them through; it's about building flavor. Honestly, the smell at this stage is already making my mouth water!
03 - Reduce the heat to medium. Add a tablespoon or two of butter to the skillet, scraping up all those delicious brown bits from the bottom – that's flavor gold! Whisk in your flour and cook for about a minute, creating a roux. Slowly, *slowly* whisk in the beef broth and Worcestershire sauce until smooth. Let it simmer, stirring constantly, until it thickens to a lovely, pourable gravy. This is where the magic happens; you'll see it transform!
04 - While the gravy is doing its thing, peel and chop your potatoes into even chunks. Boil them in salted water until they're fork-tender, about 15-20 minutes. Drain them well, then mash them with milk, a knob of butter, salt, and pepper until smooth and creamy. I like mine a little rustic, with a few small lumps, but you do you! Just make sure they're seasoned well – bland potatoes are a crime.
05 - Arrange your seared hamburger steaks back in the skillet with the gravy. Make sure they're nestled in there comfortably. Now, carefully spoon the mashed potatoes over the top, spreading them evenly to cover the steaks and gravy. I often use a fork to create little peaks and swirls on top; they'll get beautifully golden in the oven!
06 - Pop that skillet into a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the potatoes are lightly golden and the gravy is bubbly and hot. The house will smell absolutely incredible, I promise! Let it rest for a few minutes before serving. That little rest helps everything settle and makes for easier scooping.

# Notes:

01 - Don't overmix the ground beef for the patties, or they'll turn out tough. Gentle hands!
02 - Searing the hamburger steaks before adding them to the gravy is crucial for deep, rich flavor. Don't skip this step!
03 - When making the gravy, whisk the flour into cold liquid first to prevent lumps. I learned this the hard way with a very chunky gravy once.
04 - For an extra touch, a sprinkle of fresh parsley after baking adds a pop of color and freshness.

# Tools You'll Need:

01 - Large oven-safe skillet (cast iron recommended)
02 - large pot
03 - potato masher
04 - whisk

# Nutrition Facts (Per Serving):

Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 30-40g

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