Juicy hamburger steaks baked in creamy gravy for the ultimate old-fashioned Amish comfort dinner. Simple, hearty, and perfect with mashed potatoes.

Scale

Hamburger Steaks

2 lbs Ground beef – 80/20 blend for best flavor

½ cup Breadcrumbs – Plain or seasoned

1 Egg – Beaten

1 Onion – Finely diced

2 teaspoon Salt

1 teaspoon Black pepper

Creamy Gravy

3 tablespoon Butter – Salted or unsalted

3 tablespoon All-purpose flour – For thickening gravy

2 cups Beef broth – Low sodium preferred

1 cup Heavy cream

1 Onion – Sliced

1 teaspoon Garlic powder

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1. In a large bowl, gently mix ground beef, breadcrumbs, beaten egg, diced onion, salt, and pepper.

2. Form into 6–8 oval-shaped patties. Let them rest while preparing the gravy base.

3. Brown patties in an oven-safe skillet for 3–4 minutes per side until golden; remove and set aside.

4. In same skillet, sauté sliced onions in butter. Add flour, stir 2 minutes, then whisk in broth & cream.

5. Nestle patties into the gravy. Cover tightly and bake at 350°F for 45 minutes, then uncover and bake 15 more.

6. Remove from oven and let rest for 10 minutes before serving.

Mix beef gently to avoid dense patties.

Sear the patties before baking for richer flavor.

Use a low-sodium broth to control salt levels.

Serve with mashed potatoes or buttered noodles for a traditional pairing.

Refrigerate leftovers up to 3 days or freeze for up to 2 months.