When I think of comfort food, one dish always takes me back to my grandmother’s kitchen: the Amish Hamburger Steak Bake. It’s not just a recipe; it’s a cherished family tradition, a piece of home that connects me to my roots in the most delicious way possible.
Growing up, my weekends were filled with the aroma of home-cooked meals wafting through my grandmother’s cozy kitchen. Her kitchen was like a warm hug, and one of my favorite memories was sitting at the table as she prepared her famous Hamburger Steak Bake. I can still picture the way she expertly mixed the ground beef with a blend of seasonings and crushed saltines, her hands moving with the grace of someone who had cooked these meals countless times before. The smell of sizzling patties and the rich, savory gravy bubbling away in the oven was enough to make anyone’s mouth water.
This dish has a special place in my heart, not just for its taste, but for the way it brings family together. Whenever we had family gatherings, this bake was always on the table, and it never failed to be the centerpiece of our meals. It’s a recipe that has been passed down through generations, and every bite is like a taste of my grandmother’s love and care. It’s simple, yet incredibly satisfying—a perfect blend of ground beef patties covered in a creamy mushroom gravy, baked to perfection.
One of my fondest memories is from a summer when I was about twelve. My cousins and I would gather at my grandmother’s house for what we called “cook-off Saturdays.” We’d spend the day experimenting with different recipes, but the Hamburger Steak Bake was always our go-to dish. I remember how excited we’d get, eagerly waiting to see if our version could live up to Grandma’s. Although our attempts were always a bit different, we’d sit around the table, laughing and enjoying the delicious results of our efforts.
Making this dish today is like paying homage to those treasured moments. It’s a reminder of the love and effort that goes into preparing a meal for those you care about. Whether you’re hosting a family dinner or just looking for a comforting meal to make your day special, this Amish Hamburger Steak Bake is the perfect choice. It’s not just about the ingredients; it’s about the memories and the joy it brings to the table.
Here’s to creating new memories and savoring every bite of this classic comfort dish. Enjoy!
Hoa to Make Amish Hamburger Steak Bake
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Ingredients
- 2 pounds ground beef
- 1 cup whole milk
- 1 1/2 cups crushed saltine crackers (about 1 sleeve)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- All-purpose flour, for coating
Directions
- Preheat the oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
- In a medium bowl, whisk together the condensed cream of mushroom soup and whole milk until smooth. Stir in the chopped parsley and set the mixture aside.
- In a large mixing bowl, combine the ground beef with crushed saltine crackers, milk, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Season with kosher salt and freshly ground black pepper according to taste.
- Mix the ingredients gently using your hands or a fork until combined. Shape the mixture into evenly sized patties.
- Dredge each patty in all-purpose flour, coating them evenly.
- Heat a large skillet over medium-high heat. Once hot, add the patties and sear on each side until golden brown. You may need to cook them in batches. The patties should be browned but not fully cooked inside.
- Place the browned patties in the prepared baking dish. Pour the gravy mixture over them and cover the dish with aluminum foil.
- Bake in the preheated oven for 30-40 minutes, or until the patties are cooked through and the gravy is bubbly.
Storing Suggestion
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving.
Cooking Tips
For a richer flavor, consider adding a splash of Worcestershire sauce to the beef mixture. You can also use a combination of beef and pork for a juicier patty.
Serving Suggestions
This dish pairs wonderfully with mashed potatoes or rice. Garnish with additional chopped parsley for a fresh touch. A side of steamed vegetables complements the meal perfectly.
Ingredient Substitutions
If you need a gluten-free option, use gluten-free crackers instead of saltines. For a dairy-free version, substitute the milk with almond milk or a similar non-dairy alternative and use a dairy-free cream of mushroom soup.
Seasonal Variations
In the fall, try adding finely chopped mushrooms to the beef mixture for extra flavor. In the summer, incorporate fresh herbs like thyme or rosemary to give the dish a seasonal twist.
Allergen Information
This recipe contains dairy and gluten. To make it allergen-friendly, use dairy-free substitutes and gluten-free crackers.
FAQ:
Can I freeze the hamburger steak bake?
Yes, you can freeze it. Allow it to cool completely, then transfer to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
How can I make this dish spicier?
To add more heat, increase the amount of cayenne pepper or add a chopped jalapeño to the beef mixture.
Can I use a different type of soup for the gravy?
Yes, you can substitute the cream of mushroom soup with cream of chicken or cream of celery soup for a different flavor.
What if I don’t have saltine crackers?
You can use breadcrumbs or crushed croutons as a substitute for saltine crackers in this recipe.
How do I know when the patties are fully cooked?
The patties are fully cooked when they reach an internal temperature of 160º F. The gravy should be bubbly, and the patties should be firm to the touch.
Can I make this recipe ahead of time?
Yes, you can prepare the patties and gravy in advance. Assemble the dish and store it in the refrigerator for up to 24 hours before baking.
Amish Hamburger Steak Bake
Ingredients
- 2 pounds of ground beef
- 1 cup of whole milk
- 1 1/2 cups crushed saltine crackers about 1 sleeve
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- kosher salt and freshly ground black pepper to taste
- all-purpose flour for coating
Gravy:
- 2 cans 10.75 oz each condensed cream of mushroom soup
- 1 1/2 cups of whole milk
- 1 1/2 tablespoons finely chopped fresh parsley
Instructions
- Preheat your oven to 350º F. Grease a 9x13-inch baking dish with non-stick spray.
- In a medium bowl, mix together the condensed cream of mushroom soup and whole milk. Stir in the chopped parsley and set this mixture aside.
- In a large bowl, combine the ground beef with crushed saltine crackers, milk, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Season with kosher salt and freshly ground black pepper to taste.
- Use your hands or forks to mix the ingredients until they are just combined. Form the mixture into evenly sized patties.
- Coat each patty in all-purpose flour by dredging them in a shallow dish.
- Heat a large skillet over medium-high heat. Once hot, sear the patties on each side until they are golden brown. This may require cooking in batches. The patties will not be fully cooked inside.
- Arrange the browned patties in the prepared baking dish. Pour the gravy mixture over the patties and cover the dish with aluminum foil.
- Bake in the preheated oven for 30-40 minutes, or until the patties are fully cooked.
