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Amish Country Poor Man's Hamburger Steaks

This recipe is an Amish version of Salisbury steaks. Ground beef is mixed with crushed saltine crackers, milk and seasonings. Patties are formed and dredged in flour before being seared in a skillet. The browned patties are transferred to a baking dish. Mushroom gravy is made with cream of mushroom soup, milk and parsley. After pouring the gravy over the meat, the pan is covered and finishes baking in the oven.
Course Entree
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 people

Ingredients

  • 2 lb ground beef
  • 1 ½ cups saltine crackers crushed (1 sleeve crackers roughly)
  • 1 cup whole milk
  • ½ tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp cayenne
  • Flour
  • Salt / Pepper

Gravy

  • 2 cans (10.75 oz) condensed cream of mushroom soup
  • 1 ½ cups whole milk
  • 1 ½ tbsp fresh parsley finely chopped

Instructions

  1. Preheat oven to 350 F, grease 9x13 baking dish with non-stick spray.
  2. In a medium bowl, whisk together condensed soup, milk and parsley. Set aside.
  3. In a large bowl, combine ground beef, crushed saltines, milk, Italian seasoning, garlic and onion powders, cayenne, and season with salt and pepper.
  4. Combine meat mixture with hands or two forks; gently form into even-sized patties. Dredge patties in bowl that has 1 cup of flour in it.
  5. Heat a large skillet over medium-high heat and once very hot, sear patties on both sides until golden brown (will not be fully cooked).
  6. Transfer to a greased baking dish, then top with gravy and cover with foil.
  7. Bake for 30 to 40 minutes or until cooked through.

Recipe Notes

You don’t need 1 cup of flour to dredge the patties; I threw most of it away. Start with ¼ cup then add more if needed. I added ½ tsp Montreal steak seasoning to the meat mixture. Measure a ½ cup of meat to form patties, I did this and my yield was 8 patties for 2 lbs of meat. My gravy never thickened, maybe because I did not use whole milk. It still tasted good, but was very thin. If you don’t have whole milk, try cutting the milk back to 1 ¼ cups or 1 cup for thicker gravy.