There’s something wonderfully comforting about a simple homemade dinner that doesn’t require a long list of ingredients. This oven-baked Amish-style poor man’s steak is exactly that kind of meal: inexpensive, filling, creamy, and incredibly easy to prepare.
The recipe begins with seasoned ground beef shaped into tender patties. Instead of browning them first, you simply arrange the raw patties in a glass baking dish, whisk together cream of mushroom soup and milk, and pour the creamy mixture right over the top. A packet of dry onion soup mix adds plenty of savory flavor without requiring a cabinet full of spices.
Once everything goes into the oven, the patties cook gently in the mushroom gravy, becoming tender and juicy while the sauce thickens around them. The finished dish tastes like something that simmered for hours, even though the preparation takes only a few minutes.
It’s a practical weeknight dinner that works especially well when you want something hearty without spending much money. Kids tend to enjoy the mild, creamy flavor, and leftovers are just as satisfying the next day.
Serve the patties over mashed potatoes, rice, or buttered egg noodles so there’s something to soak up all that rich mushroom gravy. Green beans, peas, steamed vegetables, or a crisp side salad make an easy accompaniment. Warm dinner rolls or crusty bread are also excellent for scooping up every last bit of sauce.
Oven-Baked 4-Ingredient Amish Poor Man’s Steak
Servings: 4
Ingredients
- 1 1/2 pounds ground beef, preferably 80–85% lean
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup whole milk or 2% milk
- 1 packet (about 1 ounce) dry onion soup mix
Directions
1. Prepare the oven and baking dish
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish with cooking spray or a little oil.
2. Season the beef
Place the ground beef in a medium bowl and sprinkle in the dry onion soup mix. Gently combine the mixture with clean hands until the seasoning is evenly distributed. Avoid mixing the meat too aggressively, since overworking it can make the patties dense.
3. Shape the patties
Divide the beef mixture into 6 to 8 portions, depending on the size you prefer. Shape each portion into a round or oval patty roughly 1/2 to 3/4 inch thick.
4. Arrange the beef
Place the uncooked patties in a single layer inside the prepared baking dish. Leave a small amount of space between them so the creamy sauce can move around the patties as they bake.
5. Make the mushroom gravy
In another bowl, whisk together the cream of mushroom soup and milk until smooth. The mixture should be thin enough to pour easily but still have the consistency of a loose gravy.
6. Add the sauce
Pour the mushroom mixture evenly over the raw beef patties, making sure each one is generously coated. Allow some of the sauce to settle around the patties and across the bottom of the dish.
7. Cover and bake
Cover the baking dish tightly with aluminum foil. The foil traps moisture and steam, helping the beef cook gently while keeping the patties tender.
Bake for 35 to 40 minutes, or until the patties are fully cooked. The center should no longer be pink, and an instant-read thermometer inserted into the thickest portion should register 160°F (71°C).
8. Finish uncovered
Carefully remove the foil and place the dish back in the oven. Continue baking uncovered for another 5 to 10 minutes, allowing the gravy to thicken slightly and the edges to develop a little extra color.
Please Head On keep on Reading (>)
.jpg)
