Amish Hamburger Steak Bake with Creamy Beef Broth Sauce
By Ethan Parker
Prep
15 min
Cook
25 min
Total
40 min
Servings
6
Level
Easy
This 40-minute Amish hamburger steak bake puts browned beef patties and a creamy beef-broth sauce in the oven for a direct weeknight dinner. The bubbling sauce combines milk, sour cream, and melted butter, while mashed potatoes are an optional way to serve each portion.
Ground beef is mixed with chopped onion, salt, black pepper, and garlic powder, then shaped into six to eight oval patties. After browning, the same skillet becomes the sauce pan: flour is whisked in first, followed gradually by beef broth and milk. Sour cream and melted butter are stirred in off the heat, giving the sauce its creamy finish before it goes over the steaks.
Expect the sauce to thicken as it simmers in the skillet, then turn bubbly in the baking dish. Whisking while the broth and milk are added is the important visual cue for a smooth sauce rather than one with floury lumps. Brown the patties on both sides before baking, but do not rely on the skillet stage alone; the oven finishes them in the sauce.
Serve the steaks hot over mashed potatoes if wanted, using the sauce as the topping. For an optional cheese finish, the recipe notes that shredded cheddar can be sprinkled over the bake during the final five minutes. Keep the baking dish accessible when serving so each plate gets both a patty and plenty of sauce.
Why you'll love this recipe
- Keeps dinner moving in 40 minutes because the patties brown while the sauce is built in the same skillet before baking.
- Uses everyday supermarket ingredients, including ground beef, broth, milk, and flour, so the shopping list stays straightforward for a regular dinner.
- Limits equipment to a bowl, skillet, whisk, and baking dish, which means the sauce and steaks come together without specialized tools.
- Offers flexible portions because shaping six to eight patties lets the same beef mixture suit different serving sizes without changing the method.
- Makes mashed potatoes optional, so the baked steaks can be plated directly when a separate potato side is not part of tonight’s plan.
- Avoids a dry finish because the patties bake under a thickened broth-and-milk sauce, then sour cream and butter enrich its texture.
Ingredients
- •1.5 pounds ground beef
- •1 medium onion (chopped)
- •1 teaspoon salt
- •0.5 teaspoon black pepper
- •0.25 teaspoon garlic powder
- •0.25 cup all-purpose flour
- •2 cups beef broth
- •1 cup milk
- •0.5 cup sour cream
- •2 tablespoons butter (melted)
- •mashed potatoes (for serving, optional)
- •shredded cheddar cheese (optional, for topping during the last 5 minutes of baking)
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Combine the ground beef, chopped onion, salt, black pepper, and garlic powder in a large bowl.
- 3
Mix well and form the mixture into 6 to 8 oval-shaped patties.
- 4
Brown the hamburger steaks on both sides in a large skillet over medium-high heat.
- 5
Remove the hamburger steaks from the skillet and set aside.
- 6
Whisk the flour into the same skillet until smooth.
- 7
Gradually add the beef broth and milk, whisking constantly to prevent lumps.
- 8
Bring the sauce to a simmer, stirring occasionally until thickened.
- 9
Remove the skillet from the heat and stir in the sour cream and melted butter.
- 10
Arrange the hamburger steaks in a baking dish.
- 11
Pour the sauce over the hamburger steaks.
- 12
Bake for 20 to 25 minutes, until the sauce is bubbly and the steaks are cooked through.
- 13
Serve hot over mashed potatoes, if desired.
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