What is comfort food? Real, stick-to-your-ribs, makes-you I’m talking about **Amish Hamburger Steaks**. If you’re anything like me, you’ve probably had your fair share of Salisbury steak, that classic. What are some of the things that are different from each other? They’re richer, the gravy is creamier, and the flavor… oh, The flavor! Is it like a warm hug on the plate? My grandma used to make these, and every time I have them, I’m instantly transported back to her. Is it a family recipe passed down through generations?
What are Amish Hamburger Steaks?
What exactly are Amish Hamburger Steaks? Think of it as Salisbury steak’s more sophisticated, down to earth cousin. What is ground beef patty? What is the difference between brown gravy and brown sauce? This is a creamy, flavorful sauce, often incorporating mushrooms and onions that elevate the whole dish. The name “Amish Hamburger Steaks” comes from its association with Amish cooking, which is known for its flavor. What are some of the best home-style flavor combinations? Is it a testament to how something so simple can be incredibly satisfying?
Why you’ll love this recipe?
What are some of the reasons why this recipe is a winner? First and foremost, the human body.flavor. The combination of GROUND BEEF and creamy gravy is simply divine. Is it savory, comforting, and just plain delicious? My kids *beg* me to make this, and they’re not the easiest to please, trust me!
Then there’s the third andsimplicityWhat’s a fancy recipe? Is it a lifesaver on busy weeknights when you want something hearty and satisfying without spending money? How many hours do you spend in the kitchen? What I love most about it is that you probably already have most of the ingredients in your pantry. No special trips to the grocery store required.
Let’s not forget the fact that we are all human.cost-efficiency. Ground beef is generally a pretty affordable protein, and the other ingredients are pantry staples. You can feed a whole family a delicious, satisfying meal without breaking the bank. I’ve compared the costs to other ground beef recipes like meatloaf or tacos, and this one often comes out on top in terms of both flavor and value. It really maximizes a simple ingredient! This recipe is also incredibly versatile. You can serve these steaks over mashed potatoes, rice, egg noodles, or even toast. The gravy is so good you’ll want to soak up every last drop! For a similar recipe with a slightly different flavor profile, you could check out my smothered Pork Chops – similar comfort food vibes, but with pork instead of beef.
How do I make Amish Hamburger Steaks?
Quick Overview
Making **Amish Hamburger Steaks** is much easier than you might think! You’ll start by forming seasoned ground beef into patties and browning them in a skillet. Then, you’ll create a delicious creamy gravy right in the same pan, simmering the patties until they’re cooked through and the gravy has thickened. That’s it! The whole process takes about 30 minutes, making it perfect for those hectic weeknights. Plus, the one-pan method means fewer dishes to wash – a win-win in my book!
Ingredients
For the Hamburger Steaks:
* 1.5 pounds ground beef (80/20 blend is ideal for flavor and juiciness)
* 1 medium onion, finely chopped (yellow or white works best)
* 1 clove garlic, minced (fresh is always best, but garlic powder works in a pinch)
* 1 teaspoon dried thyme (adds a lovely earthy flavor)
* 1 teaspoon dried rosemary (complements the thyme beautifully)
* 1/2 teaspoon salt (adjust to taste)
* 1/4 teaspoon black pepper (freshly ground is preferred)
* 1 tablespoon Olive Oil (for browning the patties)
For the Creamy Gravy:
* 4 tablespoons butter (real butter is essential for the best flavor)
* 4 tablespoons all-purpose flour (for thickening the gravy)
* 3 cups beef broth (low-sodium is best so you can control the salt level)
* 1 cup milk (whole milk creates the richest gravy, but 2% works too; I even tested it with almond milk once and it was surprisingly creamy!)
* 8 ounces sliced mushrooms (cremini or button mushrooms are great)
* 1/4 cup chopped fresh parsley (for garnish, optional but adds a nice pop of color and freshness)
How do I follow
Step 1: Prepare the Hamburger Patties
In a large bowl, combine GROUND BEEF, chopped onion, minced garlic, dried thyme, dry rosemary, salt and pepper. Set aside. Salt, and pepper. Mix gently with your hands until just combined. Do not overmix patties. This can make them tough. What should I do if I want to make 6 patties? I always flatten them slightly more than you think they need to be because they will plump up a bit.
Step 2: Brown the Hamburger Steaks
Heat the Olive Oil in a large skillet over medium-high heat. Once the oil is hot, add the hamburger patties to the skillet, being careful not to overcrowd the pan. Brown the patties on both sides for about 3-4 minutes per side, until they are nicely seared. You want a good crust to develop, as this adds tons of flavor to the final dish. Don’t worry about cooking them all the way through at this point; they’ll finish cooking in the gravy.
Step 3: Make the Creamy Gravy
Remove the Hamburger Steaks from the skillet and set them aside. In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they are softened and lightly browned, about 5-7 minutes. I love the earthy flavor that mushrooms bring to the gravy, but if you’re not a fan, you can leave them out.
Step 4: Thicken the Gravy
Sprinkle the flour over the mushrooms and butter in the skillet. Cook, stirring constantly, for about 1-2 minutes, until the flour is incorporated and the mixture forms a paste (this is called a roux). Cooking the flour helps to eliminate any raw flour taste in the gravy. Slowly whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the skillet (this is where all the flavor is!).
Step 5: Simmer the Hamburger Steaks in Gravy
Bring the gravy to a simmer, then reduce the heat to low. Return the hamburger steaks to the skillet, nestling them into the gravy. Cover the skillet and simmer for about 15-20 minutes, or until the hamburger steaks are cooked through and the gravy has thickened to your desired consistency. I like to check the internal temperature of the patties with a meat thermometer to ensure they reach 160°F.
Step 6: Add the Milk
Stir in the milk and bring to a gentle simmer. Cook for another 2-3 minutes, or until the gravy is heated through. Do not boil the gravy after adding the milk, as this can cause it to curdle. Taste the gravy and adjust the seasoning as needed with salt and pepper.
Step 7: Garnish and Serve
Garnish with chopped fresh parsley if desired. Serve the **Amish Hamburger Steaks** hot over mashed potatoes, rice, egg noodles, or toast. Spoon plenty of the creamy gravy over the top and enjoy!
What should I serve it with?
Okay, let’s talk about sides! **Amish Hamburger Steaks** are incredibly versatile and go well with so many different dishes.
Mashed PotatoesWhat is the classic pairing? What are the best mashed potatoes to serve with gravy? I always make a big batch when I’m serving these steaks.
Rice:If you’re looking for a lighter option, rice is great. Can you use fluffy white rice or brown rice? I like to add a little butter and parsley to the rice for extra flavor.
Egg Noodles:Egg noodles are a great way to soak up gravy. They add a nice chewy texture to the meal.
Green Beans: For a simple veggie side, steamed or roasted green beans are a perfect complement to the richness of the **Amish Hamburger Steaks**. I like to toss them with a little olive oil, salt, and pepper.
What is Corn on the Cob?During the summer months, corn on the cob is a delicious and easy side dish. The sweetness of the corn pairs well with the savory steaks and gravy. My family always makes sure to have homemade bread on hand. What’s better than homemade bread to soak up the gravy?
What are some tips for perfecting Amish Hamburger Steaks?
Alright, listen up! I’ve made this recipe more times than I can count, and I’ve learned a few tricks along the way to help you achieve **Amish Hamburger Steaks** perfection.
Don’t Overmix the Ground Beef:Is it important not to overmix ground beef when forming the patties? Overmixing can result in tough, dry patties. Mix just until the ingredients are combined.
Use a Hot Skillet: Use it forMake sure your skillet is nice and hot before adding the hamburger patties. How do you sear patties?
Don’t overcrowd the pan! If you overcrowd the pan, the patties will steam instead of brown. Cook them in batches if necessary. I always try to leave a little space between each patty.
Use Real Butter: Trust me on this one – real butter makes a huge difference in the flavor of the gravy. Don’t skimp and use margarine.
Cook the Roux Properly: Cooking the flour and butter mixture (roux) for a couple of minutes is essential for thickening the gravy and eliminating any raw flour taste. Make sure to stir constantly to prevent it from burning.
Use Low-Sodium Beef Broth: This allows you to control the salt level in the gravy. You can always add more salt if needed, but you can’t take it away!
Experiment with different mushrooms. Cremini or button mushrooms are great, but you can also use shiitake or oyster mushrooms for a more intense flavor.
I once accidentally used sweet paprika instead of regular paprika, and it actually gave the gravy a really interesting depth of flavor! But I always stick to using low-sodium beef broth now to control the salt levels; that way, you get a perfect balance every time!
Storing and Reheating Tips
Okay, so you’ve made a batch of **Amish Hamburger Steaks**, and you have leftovers (if you’re lucky!). Here’s how to store and reheat them to maintain their deliciousness.
Refrigerator Storage: Allow the **Amish Hamburger Steaks** to cool completely before storing them in an airtight container in the refrigerator. They will keep for 3-4 days.
Freezer Instructions: For longer storage, you can freeze the **Amish Hamburger Steaks**. Place them in a freezer-safe container or bag, making sure to remove as much air as possible. They will keep in the freezer for up to 2-3 months. I like to freeze them in individual portions for easy reheating.
Reheating Instructions: To reheat the **Amish Hamburger Steaks**, you can use the microwave, stovetop, or oven. In the microwave, heat them on medium power for 2-3 minutes, or until heated through. On the stovetop, heat them in a skillet over low heat, adding a little beef broth or water if needed to prevent them from drying out. In the oven, heat them in a covered dish at 350°F for 15-20 minutes, or until heated through.
Glaze Timing Advice: If you plan to glaze the steaks, wait until right before serving for the best results. This prevents the glaze from becoming sticky during storage. I’ve found that the stovetop method works best for reheating, as it helps to maintain the moisture in the patties and gravy.
Frequently Asked Questions
Final Thoughts
So there you have it! **Amish Hamburger Steaks**, a recipe that’s been warming hearts (and stomachs!) in my family for generations. It’s more than just a meal; it’s a taste of home, a reminder of simpler times, and a testament to the magic that happens when humble ingredients are combined with love. I truly believe you’ll love this dish as much as my family does. The flavor is incredible, it’s surprisingly easy to make, and it’s a budget-friendly way to feed a crowd. If you’re looking for other comforting ground beef recipes, be sure to check out my meatloaf and shepherd’s pie recipes, too! I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them! Happy cooking!
Amish Hamburger Steaks
Ingredients
Main Ingredients
- 1.5 lbs Ground Beef
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 tbsp Butter
Instructions
Preparation Steps
- In a large bowl, gently combine ground beef, salt, and pepper. Do not overmix.
- Form the mixture into 4 patties.
- Melt butter in a large skillet over medium-high heat.
- Cook patties for about 5-7 minutes per side, or until desired doneness is reached.
