Begin by preheating your oven to 375°F (190°C). Lightly grease a large baking dish to prevent sticking and ensure even cooking.
In a large bowl, combine the ground beef with garlic powder, onion powder, salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat. Shape the mixture into evenly sized hamburger steak patties and set aside.
Arrange half of the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Season lightly with salt and pepper. Layer half of the sliced onions over the potatoes.
Place the hamburger steak patties on top of the onion layer, spacing them evenly. Add the remaining potatoes over the patties, followed by the remaining onions.
In a medium bowl, whisk together the flour and one cup of milk until smooth and free of lumps. Gradually whisk in the remaining cup of milk. Season lightly with salt and pepper.
Pour the milk mixture evenly over the layered potatoes, onions, and beef. The liquid will settle through the layers and create a creamy gravy as it bakes.
Cover the baking dish tightly with foil and place it in the preheated oven. Bake for 60 minutes, allowing the potatoes to become tender and the beef to cook through.
After one hour, remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven uncovered and bake for an additional 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly golden.
Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the gravy to thicken slightly and makes serving easier.
Serving and Storage:
Amish Hamburger Steak Bake is best served warm, straight from the oven. It is a complete meal on its own, offering protein, starch, and rich flavor in every bite.
For a balanced plate, serve it alongside green beans, peas, or a simple garden salad. Fresh bread or dinner rolls pair well with the creamy gravy.
Leftovers should be cooled completely before storing in an airtight container. Refrigerated, this dish will keep well for up to four days.
To reheat, warm individual portions in the microwave or reheat the entire dish in the oven at 325°F, covered, until heated through.
Tips:
Slice the potatoes as evenly as possible to ensure they cook at the same rate. A mandoline slicer works well for consistent thickness.
If you prefer extra gravy, an additional half cup of milk can be added before baking.
For added flavor, a small amount of Worcestershire sauce can be mixed into the ground beef.
Letting the dish rest after baking is essential for the gravy to set properly, so avoid skipping this step.
Conclusion:
Amish Hamburger Steak Bake is a timeless comfort food that brings warmth, simplicity, and satisfaction to the table. With tender beef, soft potatoes, sweet onions, and creamy gravy, it embodies the heart of home-style cooking.
Whether you are preparing a family dinner or looking for a dependable, filling recipe to add to your rotation, this casserole delivers every time. It is proof that the most comforting meals often come from the simplest ingredients.
FAQ:
Can I use a different type of potato?
Yes, Yukon Gold potatoes can be used, though russet potatoes provide the best texture for soaking up the gravy.
Can this dish be made ahead of time?
Yes, you can assemble the casserole a day in advance, cover it, and refrigerate it. Bake as directed, adding a few extra minutes if needed.
Can I freeze Amish Hamburger Steak Bake?
It can be frozen after baking. Cool completely, wrap tightly, and freeze for up to two months. Thaw overnight before reheating.
What other cheese can I use?
Colby Jack or Monterey Jack are good alternatives if cheddar is not available.