Amish Hamburger Steak

 

Ingredients

1.5 lbs ground beef

1/2 cup dried breadcrumbs

1 large egg

1/4 cup finely chopped onion

1 tsp Worcestershire sauce

1/2 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

For the Sauce: 1 (10.5 oz) can condensed cream of mushroom soup

1 (10.5 oz) can condensed cream of celery soup

1/2 cup milk

1 tsp dried onion powder

How to Make:

Preheat your oven to 375°F (190°C). Begin by preparing the hamburger steak patties. In a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion, Worcestershire sauce, salt, and pepper. Mix the ingredients gently until just combined, taking care not to over mix. Divide the mixture and form it into 6 oval or round patties, approximately 3/4 inch thick.

Heat the olive oil in a large skillet over medium-high heat. Sear the patties for 2–3 minutes on each side until they are nicely browned, but not cooked through. Transfer the seared patties to the bottom of a lightly greased 9 x 13 inch baking dish. This searing step adds essential flavor and helps the patties hold their shape during baking.

Prepare the creamy sauce by whisking together the cream of mushroom soup, cream of celery soup, milk, and dried onion powder in a medium bowl until the mixture is smooth and uniform. Pour the entire sauce mixture evenly over the hamburger steak patties in the baking dish, ensuring they are mostly covered. Bake for 30–35 minutes, or until the patties are cooked through and the sauce is bubbly and hot. Serve the hamburger steak and gravy hot, traditionally over mashed potatoes or egg noodles.