
Juicy, oven-baked beef patties simmered in a creamy mushroom sauce — a comforting, no-fuss weeknight favorite inspired by Amish homestyle cooking.

I’ve served this at family dinners, casual gatherings, and late-week comfort meals. My children request it when they want something warm and familiar, and friends have commented that the creamy sauce tastes richer than expected given how few ingredients it uses. It’s one of those recipes that earns compliments without requiring a long ingredient list or complicated technique.
My favorite thing about this dish is how forgiving it is: small changes in breadcrumb type, milk fat, or even the size of the patties won’t ruin the result. It’s reliably tasty, which is why I keep those two cans of soup and a box of breadcrumbs on the pantry shelf whenever I know a busy week is ahead.
Let the pan cool slightly before transferring leftovers to airtight containers. Refrigerate for up to 4 days. To freeze, portion into meal-sized containers or keep the whole assembled dish (unbaked or baked): for unbaked, cover tightly and freeze up to 3 months; for baked, cool then freeze up to 2 months. Thaw overnight in the refrigerator and reheat gently in a 325°F oven covered until warmed through, or microwave single portions on medium power to preserve moisture.
For gluten-free, swap Italian breadcrumbs for a certified gluten-free alternative or use crushed gluten-free crackers; also choose a gluten-free cream of mushroom soup. To reduce dairy, use a lactose-free milk and a dairy-free condensed mushroom soup substitute or make a roux-based mushroom sauce with vegetable stock and non-dairy milk. For a richer sauce, stir in 1/4 cup sour cream off the heat before serving. Ground turkey or a mix of beef and pork can replace beef for a slightly different flavor and texture.
Serve the patties spooned with sauce over classic mashed potatoes, buttered egg noodles, or steamed rice to soak up the gravy. Add roasted seasonal vegetables like carrots and green beans or a crisp green salad to balance the richness. Garnish with extra parsley and a squeeze of lemon if you want a bright finish. For a hearty family meal, serve with warm dinner rolls and pickled beets on the side for a traditional touch.
American farmhouse and Amish communities have long embraced food that is hearty, practical, and made with simple ingredients that stretch to feed many. This dish reflects that tradition: ground meat stretched with breadcrumbs and milk, a condensed soup for a creamy sauce, and baking the whole dish to finish — all classic strategies for efficient, comforting cooking. Regional variations swap the soup for homemade gravies or incorporate onions and mushrooms sautéed from scratch, but the core idea remains the same: wholesome, unfussy fare designed to nourish a family.
In winter, bulk up the pan with root vegetables such as parsnips or diced potatoes that will bake alongside the patties and absorb the sauce. In spring and summer, lighten the meal with a side of quick-picked cucumbers or a lemony arugula salad. For the holidays, add a tablespoon of Dijon mustard to the sauce and serve with herb-roasted winter squash to elevate the flavors without losing the homey feel.
Form patties and store them layered between parchment in the refrigerator for up to 24 hours, or freeze flat on a sheet before transferring to a freezer bag for longer storage. If you prep ahead, wait to pour the sauce over until just before baking. For single-serving reheats, spoon extra sauce over the patty to prevent drying in the microwave and cover with a damp paper towel.
When you pull this dish out of the oven, the house fills with an unmistakable, comforting aroma — one that invites conversation and brings people to the table. I hope you make it your own, adding small touches that become part of your food memories.
Let the breadcrumb-milk mixture rest for 10 minutes so breadcrumbs hydrate and bind the patties evenly.
Sear patties briefly to develop a brown crust; this adds depth of flavor through the Maillard reaction.
If the sauce seems thin after baking, remove the patties and simmer uncovered for 5-8 minutes to reduce and thicken.
Use a meat thermometer to ensure internal temperature reaches 160°F for ground beef safety.
This nourishing amish hamburger steak bake recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Amish Hamburger Steak Bake recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

In a large bowl, mix ground beef, 1 cup milk, breadcrumbs, garlic powder, and salt and pepper until just combined. Let rest 10 minutes for breadcrumbs to absorb moisture.
Preheat oven to 350°F to prepare for gentle baking that finishes the patties evenly and thickens the sauce.
Divide mixture into 6–8 patties about 3/4-inch thick and lightly dust with flour to encourage browning during searing.
Heat oil in a frying pan over medium-high and sear patties 2–3 minutes per side until browned; do not cook through.
Place seared patties in a greased 9x13 baking dish. Whisk cream of mushroom soup with 1 cup milk and pour over patties ensuring even coverage.
Cover tightly with foil and bake at 350°F for 30–40 minutes depending on thickness and desired doneness. Uncover for the last few minutes if a thicker sauce is desired.
Let rest 5 minutes after removing from the oven, then garnish with chopped parsley and serve over mashed potatoes or noodles.
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This recipe looks amazing! Can't wait to try it.
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