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A close-up of Cheesy Salisbury Steak patties on a white plate, covered in melted cheese, gravy, and a parsley garnish.

Amish Humburger Steak Bake

A hearty and comforting one-dish bake featuring tender ground beef 'steaks' smothered in a rich, savory gravy with potatoes and carrots, all baked to perfection.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Amish
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Humburger Steaks
  • 2 lbs ground beef 80/20 lean
  • 1/2 cup breadcrumbs plain or seasoned
  • 1/4 cup milk whole or 2%
  • 1 large egg
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp olive oil or vegetable oil, for searing
For the Vegetable & Gravy Bake
  • 2 lbs potatoes Yukon Gold or Russet, peeled and cut into 1-inch chunks
  • 3 large carrots peeled and sliced into 1/2-inch thick rounds
  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups beef broth low sodium
  • 1/2 cup heavy cream or whole milk
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary crushed
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Large Skillet or Dutch Oven
  • 9x13 inch baking dish
  • Mixing Bowl
  • Whisk
  • Vegetable Peeler
  • Cutting board
  • Sharp knife

Method
 

Prepare the Humburger Steaks
  1. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently but thoroughly until just combined. Do not overmix.
  2. Divide the mixture into 6-8 equal portions and form each into an oval or round 'steak' about 3/4 inch thick. Make a small indentation in the center of each to prevent bulging while cooking.
  3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the humburger steaks for 3-4 minutes per side until nicely browned. They don't need to be cooked through at this stage. Remove the steaks from the skillet and set aside on a plate.
Prepare the Gravy and Vegetables
  1. Reduce the heat to medium. Add the butter to the same skillet, scraping up any browned bits from the bottom. Once melted, add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
  3. Gradually whisk in the beef broth, a little at a time, until smooth and no lumps remain. Bring the mixture to a simmer, stirring, and let it thicken slightly, about 3-5 minutes.
  4. Stir in the heavy cream (or milk), Worcestershire sauce, dried thyme, and crushed dried rosemary. Season the gravy with salt and pepper to taste.
  5. Add the potatoes and carrots to the gravy in the skillet. Stir to coat them evenly. Cook for 5 minutes, allowing them to soften slightly.
Assemble and Bake
  1. Preheat your oven to 375°F (190°C).
  2. Pour half of the potato and carrot mixture with gravy into a 9x13 inch baking dish.
  3. Arrange the seared humburger steaks over the vegetable layer in the baking dish.
  4. Pour the remaining potato, carrot, and gravy mixture over the steaks, ensuring they are mostly covered.
  5. Cover the baking dish tightly with aluminum foil.
  6. Bake for 40 minutes.
  7. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are fork-tender, the gravy is bubbly, and the humburger steaks are cooked through.
Serve
  1. Let the bake rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.

Notes

For an even richer flavor, you can add a half cup of sliced mushrooms to the gravy with the onions. This dish is excellent served with a side of steamed green beans or a simple tossed salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.