Amish Poor Man’s Steak
When dinner needs to stretch a tight budget without sacrificing comfort, this Amish Poor Man’s Steak is a family favorite that always delivers. Tender hamburger steak patties bake up in a rich, creamy mushroom gravy that feels right at home alongside fluffy mashed potatoes or egg noodles. It’s one of those old-fashioned meals inspired by Amish country cooking that tastes like it’s been simmering all day, even though it comes together easily. This is a great option for busy nights when you want hearty food that everyone at the table will enjoy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven covered with foil or in a skillet over low heat with a splash of milk to loosen the gravy.
Amish Poor Man’s Steak is a comfort-food classic made with poor man’s hamburger steaks baked in creamy mushroom gravy, often served with mashed potatoes or egg noodles.
Yes, you can assemble the dish earlier in the day, cover it tightly, and refrigerate until ready to bake.
Be sure the saltine crackers are finely crushed and the meat mixture is mixed just until combined in a mixing bowl.
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Ingredient Notes
- Ground beef: A blend with slightly higher fat content, such as 80/20, works best to keep the patties tender during baking.
- Saltine crackers: Crushed Ritz crackers or plain breadcrumbs can be used if saltines are unavailable, though the flavor will be slightly richer with Ritz.
- Whole milk: 2 percent milk can be used in both the steaks and gravy, but the final texture will be a bit lighter.
- Cream of mushroom soup: Cream of chicken or cream of celery both work well and still give a classic, comforting gravy.
- Dijon mustard: Yellow mustard can be used for a more traditional flavor, or omitted entirely for a milder gravy.
Amish Poor Man’s Steak
- Preheat the oven to 350 degrees F. In a large bowl, combine the ground beef, crushed saltine crackers, milk, 1 teaspoon of the salt, black pepper, Italian seasoning, and garlic powder. Mix gently until just combined.
- Shape the mixture into 8 evenly sized oval patties. Place the flour in a shallow dish and stir in the remaining ½ teaspoon salt. Dredge each patty lightly in the seasoned flour, shaking off any excess.
- Heat the oil and butter together in a large skillet over medium-high heat. Once the pan is hot, add the patties in batches and sear for 1-2 minutes per side, just until lightly golden. Do not cook through.
- Arrange the seared patties in a single layer in a 9×13 inch baking dish. Set aside.
- In a bowl, whisk together the cream of mushroom soup, whole milk, and Dijon mustard until smooth.
- Pour the gravy evenly over the patties.
- Cover the dish tightly with aluminum foil and bake for 35-45 minutes, or until the patties are cooked through and tender.
- Garnish with chopped fresh parsley before serving, if desired.
Amish Poor Man’s Steak
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Ingredients
Steaks:
- 1 pound ground beef
- ¾ cup saltine crackers crushed (~23 crackers)
- ¾ cup milk
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper
- ½ teaspoon italian seasoning
- ½ teaspoon garlic powder
- 1 cup flour plus more if needed
- 2 tablespoons oil
- 2 tablespoons salted butter
Gravy:
- 20.8 oz can cream of mushroom soup
- ¾ cup whole milk
- 2 tablespoons dijon mustard
- Chopped fresh parsley optional garnish
Instructions
- Preheat the oven to 350 degrees F. In a large bowl, combine the ground beef, crushed saltine crackers, milk, 1 teaspoon of the salt, black pepper, Italian seasoning, and garlic powder. Mix gently until just combined.
- Shape the mixture into 8 evenly sized oval patties. Place the flour in a shallow dish and stir in the remaining ½ teaspoon salt. Dredge each patty lightly in the seasoned flour, shaking off any excess.
- Heat the oil and butter together in a large skillet over medium-high heat. Once the pan is hot, add the patties in batches and sear for 1-2 minutes per side, just until lightly golden. Do not cook through.
- Arrange the seared patties in a single layer in a 9×13 inch baking dish. Set aside.
- In a bowl, whisk together the cream of mushroom soup, whole milk, and Dijon mustard until smooth.
- Pour the gravy evenly over the patties.
- Cover the dish tightly with aluminum foil and bake for 35-45 minutes, or until the patties are cooked through and tender.
- Garnish with chopped fresh parsley before serving, if desired.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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