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Amish Hamburger Steak Bake

INGREDIENTS

Hamburger Steak Patties

  • 2 ½ pounds ground beef (I use lean ground beef)
  • 2 cups saltine cracker crumbs (approximately 1 1/2 sleeves of crackers – crushed)
  • 1 ½ cups milk (I use 2 %)
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • dash cayenne pepper
  • flour to dredge

Gravy

    • 3 cans condensed cream of mushroom soup (10.75 ounces cans)
    • 1 can milk (use soup can)
    • 1 can water (use soup can)
    • 2 Tablespoons fresh parsley, chopped

INSTRUCTIONS

    • Preheat oven to 350 degrees F. Spray 9×13 baking dish with non-stick cooking spray.
    • Make Gravy: In a medium size bowl add the 3 cans of soup, milk, water, parsley and mix well – set aside.
    • Hamburger Steak Patties: In a large bowl, using your hands, mix ground beef, cracker crumbs, milk, Italian seasoning, garlic powder, cayenne, salt and pepper until well blended. Gently form 8 to 10 large patties (don’t press too hard), making them all equal size.
    • Next, lightly dredge (coat) in flour and fry in a skillet with high sides on medium-high heat until golden brown on both sides – inside will still be uncooked.
    • Place patties in baking dish. If making more than 6 patties, layer them. Pour gravy evenly over patties, bake covered with foil on the middle rack of the oven for 1 hour or until the steak patties are well done, reaching a safe internal minimum temperature of 160 degrees f.
  • *If you are making more than 6 patties and need to layer them, turn the top layer of patties over one time, halfway through baking to insure even cooking.
  • Serve steaks with mashed potatoes, baked potatoes, rice, egg noodles, favorite veggies, salad. Be sure to spoon the gravy over potatoes, rice and/or noodles. Enjoy!