Description
How to make tender hamburger steaks with creamy mushroom gravy and potatoes that create the ultimate comfort food dinner your family will request weekly.
Ingredients
Scale
Hamburger Steaks
- 2 pounds ground beef, 80/20 blend
- 1 large egg, beaten
- 1/2 cup breadcrumbs, plain
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Creamy Gravy
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth, low sodium
- 1/2 cup heavy cream
- 1 packet onion soup mix
Vegetables
- 2 pounds Yukon potatoes, sliced thin
- 1 large onion, sliced
- 8 ounces mushrooms, sliced
- 2 tablespoons olive oil
Instructions
- Prep Steaks: Mix ground beef, egg, breadcrumbs, diced onion, garlic, salt, and pepper in a large bowl. Form into 6 oval patties about 3/4-inch thick for even cooking.
- Brown Meat: Heat a large skillet over medium-high heat. Brown hamburger steaks for 3-4 minutes per side until golden. They don’t need to be fully cooked through.
- Make Gravy: In the same skillet, melt butter and whisk in flour. Cook for 2 minutes, then gradually add beef broth, cream, and soup mix until smooth.
- Layer Vegetables: Arrange sliced potatoes, onions, and mushrooms in a greased 9×13 baking dish. Drizzle with olive oil and season with salt and pepper to taste.
- Assemble Bake: Place browned hamburger steaks over the vegetables. Pour the creamy gravy evenly over everything, making sure to cover the steaks and potatoes completely.
- Bake Covered: Cover tightly with foil and bake at 350°F for 35-40 minutes. Remove foil and bake 10 more minutes until potatoes are fork-tender and golden.
- Rest Serve: Let the Amish Hamburger Steak Bake rest for 5 minutes before serving. This allows the gravy to thicken slightly and makes serving much easier.
Notes
- Don’t skip browning the steaks first; this step adds crucial flavor and color to the final dish.
- Slice potatoes no thicker than 1/4 inch or they won’t cook through properly in the allotted time.
- Cover tightly with foil during initial baking to prevent the top from drying out before potatoes are tender.
- Let the dish rest 5 minutes before serving to allow the gravy to thicken slightly for easier serving.
- Leftovers taste even better the next day as flavors have time to meld together beautifully.
- Add extra beef broth if reheating and the gravy seems too thick after refrigeration.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 32g
- Protein: 28g