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A baked dish of Amish hamburger steak with gravy

Classic Amish Hamburger Steak Bake

This comforting Classic Amish Hamburger Steak Bake features seasoned ground beef patties layered with thinly sliced potatoes and onions, all baked together in a savory cream of mushroom and beef broth sauce until tender and bubbly.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 servings
Calories 450 kcal

Equipment

  • Large bowl
  • Large skillet
  • 9x13-inch baking dish
  • Aluminum foil
  • Medium bowl
  • Whisk

Ingredients
  

Main Ingredients

  • 1.5 pounds ground beef (80/20 lean)
  • 1 large onion
  • 4-5 medium potatoes
  • 1 (10.5 oz) can cream of mushroom soup, undiluted
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley, chopped for garnish

Instructions
 

Preparation

  • Season ground beef with salt, pepper, and ½ teaspoon garlic powder, then form into 6-8 oval patties.
  • Sear patties in olive oil in a large skillet over medium-high heat for 2-3 minutes per side until browned; set aside.
  • Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Assembly and Baking

  • Layer half of the sliced potatoes and half of the sliced onions in the baking dish.
  • Place seared hamburger patties over the onions in a single layer.
  • Top patties with remaining sliced onions, then the remaining sliced potatoes.
  • Whisk together cream of mushroom soup, beef broth, Worcestershire sauce, and remaining ½ teaspoon garlic powder; season with salt and pepper.
  • Pour sauce evenly over the layered ingredients, ensuring potatoes are mostly submerged.
  • Cover and bake for 1 hour.
  • Remove foil and bake for another 20-30 minutes until potatoes are tender and sauce is bubbly and slightly thickened.

Serving

  • Let the bake rest for 5-10 minutes before serving, then garnish with fresh chopped parsley if desired.

Notes

For extra flavor, you can sauté the onions slightly before layering them. If you prefer a thicker sauce, you can remove a small amount of liquid from the baking dish before the final uncovered baking and whisk in a teaspoon of cornstarch slurry, then return it to the dish.