Tender “hamburger steaks” baked in a rich onion gravy make this Amish poor man’s steak a cozy, budget-friendly dinner that still tastes like something special.
If you’re craving an old-school comfort food dinner that doesn’t ask for fancy ingredients, this is it. Poor man’s steak is one of those recipes that feels like it’s been around forever, for good reason. You mix up seasoned ground beef, shape it into thick patties, give them a quick sear, then let the oven do the rest while everything simmers in gravy.
The payoff is big. The patties turn fork-tender, the gravy gets deep and savory, and your kitchen smells like you’ve been cooking all day (even though you haven’t).
This is the kind of meal that loves mashed potatoes. It also loves buttered egg noodles, rice, or a slice of bread to swipe through the gravy. No wrong choices here.
WHAT IS AMISH POOR MAN’S STEAK?
Amish poor man’s steak is a hearty, home-style dish made with ground beef “steaks” (really, thick patties) cooked in gravy until tender. It’s similar in spirit to Salisbury steak, but the vibe is simpler and more rustic.
Here’s the basic idea:
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Ground beef patties get seasoned and shaped like little steaks.
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A light dredge in flour helps them brown and also helps thicken the gravy later.
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A quick sear adds flavor fast.
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Everything finishes in the oven, tucked under a blanket of onion gravy until the patties are juicy and the sauce is silky.
It’s comfort food that stretches the grocery budget and still feels like a proper sit-down dinner.
YOU WILL LOVE THIS AMISH POOR MAN’S STEAK
COMFORTING AND HEARTY: This is the kind of meal that warms you up and sticks with you. Beef, gravy, and a starchy side… it’s a classic for a reason.
SIMPLE INGREDIENTS: No complicated shopping list. Most of what you need is already in the pantry and fridge.
FAMILY-FRIENDLY: Mild flavors, rich gravy, and tender patties make this one an easy win for picky eaters and gravy-lovers alike.
LEFTOVERS ARE EVEN BETTER: The gravy thickens a bit as it sits, and the flavor deepens overnight. Heat it up the next day and it’s still fantastic.
AMISH POOR MAN’S STEAK INGREDIENTS
This recipe is built on a few smart, basic ingredients that do a lot of work.
Ground beef is the star. You want something with enough fat to stay juicy, but not so much that the gravy gets greasy. An 80/20 or 85/15 blend is a great sweet spot.
Crackers (or breadcrumbs) help hold the patties together and keep them tender. They soak up moisture and keep the texture from turning dense.
Milk softens the crumbs and makes the patties more delicate. It’s a small step that makes a real difference.
Onion brings sweetness and depth to the gravy. When it cooks down, it turns the sauce from “fine” into “wow.”
Beef broth gives the gravy that rich, savory backbone you want. It’s the main liquid, so use a broth you like the taste of.
Flour does double duty. It helps form a browned crust on the patties and thickens the gravy into something spoon-worthy.
Worcestershire sauce adds that little savory edge that makes beef taste beefier. If you’ve ever wondered why some gravies taste “restaurant good,” this is often part of the answer.
Seasonings keep the flavor classic: salt, pepper, garlic powder, onion powder, and a little paprika if you want a gentle warmth.
You’ll need:
For the steaks
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2 pounds ground beef (80/20 or 85/15)
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1 sleeve buttery round crackers, crushed (about 1 cup crumbs)
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½ cup whole milk
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1 large egg
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon kosher salt
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½ teaspoon black pepper
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½ teaspoon paprika (optional)
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½ cup all-purpose flour (for dredging)
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2 tablespoons olive oil (for searing)
For the onion gravy
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2 tablespoons butter
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1 large onion, thinly sliced or diced
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2 teaspoons minced garlic (optional but tasty)
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3 tablespoons all-purpose flour
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3 cups beef broth
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½ cup milk (or half-and-half for a richer gravy)
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1 tablespoon Worcestershire sauce
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½ teaspoon salt, plus more to taste
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½ teaspoon black pepper
Optional add-ins
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8 ounces mushrooms, sliced
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Chopped parsley, for garnish
THE LITTLE TRICK THAT MAKES THE PATTIES TENDER
Want to know the secret to poor man’s steak that doesn’t turn tough?
Don’t just toss dry crumbs into the meat and hope for the best. Soak the crumbs in milk first. That creates a soft binder that keeps the patties juicy and tender while they bake in the gravy.
And one more thing: don’t overmix. Mix just until everything comes together. If you knead it like bread dough, you’ll end up with dense patties. Still edible, but not the soft, fork-tender texture you’re after.
HOW TO MAKE AMISH POOR MAN’S STEAK
This is one of those recipes where each step is simple, but the order matters. Build flavor early, then let the oven handle the rest.
STEP ONE: Preheat and prep your baking dish
Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish or a large casserole dish.
STEP TWO: Make the cracker-and-milk mixture
In a large bowl, stir together the crushed crackers and ½ cup milk. Let it sit for 2 minutes so it softens.
STEP THREE: Mix the “steak” mixture
Add the ground beef, egg, garlic powder, onion powder, salt, pepper, and paprika (if using). Mix gently until just combined.
PRO TIP: If the mixture feels very sticky, let it rest for 5 minutes. The crumbs keep absorbing moisture and it gets easier to shape.
STEP FOUR: Shape the patties
Divide the meat mixture into 6 equal portions and shape into oval “steaks,” about ¾-inch thick.
Try to keep them the same size so they cook evenly.
STEP FIVE: Dredge in flour
Pour ½ cup flour onto a plate. Lightly coat each patty in flour, shaking off the excess.
STEP SIX: Sear the patties
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the patties in batches for 2 minutes per side, just until browned. You’re not cooking them through yet.
Transfer browned patties to the prepared baking dish.
OUR RECIPE DEVELOPER SAYS
Searing adds flavor fast, but it also helps the patties hold together better in the gravy. If you’re short on time you can skip it, but you’ll miss out on that browned, savory taste.
STEP SEVEN: Cook the onions for the gravy
Reduce heat to medium. Add 2 tablespoons butter to the same skillet. Toss in the onions (and mushrooms if using) and cook for 6 to 8 minutes, stirring often, until softened and starting to turn golden.
Add garlic for the last 30 seconds if you’re using it.
STEP EIGHT: Make the roux
Sprinkle 3 tablespoons flour over the onions. Stir constantly for 1 minute to cook off the raw flour taste.
STEP NINE: Build the gravy
Slowly pour in the beef broth, whisking as you go so it stays smooth. Add the milk, Worcestershire sauce, salt, and pepper.
Bring it to a gentle simmer and cook 2 to 3 minutes until it starts to thicken.
STEP TEN: Bake
Pour the gravy over the patties in the baking dish. Cover tightly with foil and bake for 40 minutes.
Remove the foil and bake another 10 to 15 minutes, until the gravy is thicker and the patties are cooked through.
Let the dish rest for 5 minutes before serving. The gravy settles and thickens a little more as it sits.
SUBSTITUTIONS AND ADDITIONS
This recipe is flexible, which is part of why it’s been a favorite for so long.
CRACKERS: No crackers? Use plain breadcrumbs, panko, or even quick oats. Start with the same amount and adjust if the mixture feels too wet.
MILK: Whole milk makes the patties richer, but 2% works. For a slightly tangier flavor, you can use buttermilk.
MEAT: Ground turkey works if you want a lighter version, but the gravy will be the main flavor driver. If you use very lean meat, consider adding an extra tablespoon of milk to keep the patties tender.
MUSHROOMS: Sliced mushrooms make the gravy taste like it cooked all day. Add them with the onions so they soften and release their juices.
SEASONINGS: A pinch of dried thyme or a tiny dash of smoked paprika can be delicious. Keep it subtle so the dish still tastes classic.
GRAVY SHORTCUT: If you’re in a hurry, you can use a prepared brown gravy mix and dress it up with sautéed onions and a splash of Worcestershire. It won’t be quite the same, but it works.
TROUBLESHOOTING TIPS
If you’ve made hamburger steaks before, you already know the few things that can go sideways. Here’s how to fix them.
Patties falling apart:
This usually means the mixture was too wet or the patties weren’t seared. Make sure the crumbs have time to soak up the milk, and don’t skip the egg.
Dense, tough patties:
That’s almost always overmixing. Mix gently. Stop when it’s combined.
Lumpy gravy:
Whisk while you add the broth, and scrape up the browned bits in the skillet. If lumps happen anyway, simmer a bit longer and whisk firmly. (A quick pass with an immersion blender works too, if you have one.)
Gravy too thick:
Stir in a splash of broth until it loosens.
Gravy too thin:
Bake uncovered a little longer. The oven helps it reduce and thicken naturally.
HOW TO SERVE AMISH POOR MAN’S STEAK
This dinner practically begs for a cozy plate.
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Mashed potatoes are the obvious match. The gravy sinks in and it’s perfect.
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Egg noodles are another favorite, especially if you like a little extra gravy in every bite.
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Rice works great too, especially if you want the meal to stretch.
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Add a simple vegetable on the side: green beans, peas, corn, or glazed carrots all fit right in.
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And if you’ve got bread, bring it to the table. A warm roll or a slice of homemade bread makes the gravy disappear fast.
HOW TO STORE AMISH POOR MAN’S STEAK
This dish is made for leftovers, and it reheats well.
MAKE AHEAD: You can shape the patties up to a day ahead and keep them covered in the fridge. When you’re ready to cook, dredge, sear, and continue with the recipe.
IN THE FRIDGE: Store leftovers in an airtight container for up to 3 to 4 days.
IN THE FREEZER: Freeze the patties with gravy in a freezer-safe container for up to 2 months. Thaw in the fridge overnight for best texture.
REHEATING:
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Oven: Cover with foil and reheat at 350°F for 20 to 25 minutes, or until hot.
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Stovetop: Warm gently in a skillet over medium-low heat, adding a splash of broth if the gravy is thick.
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Microwave: Heat in 1 to 2-minute intervals, stirring the gravy between bursts.
NOTE: Reheat leftovers to an internal temperature of 165°F before serving.
AMISH POOR MAN’S STEAK FAQS
Is poor man’s steak actually steak?
Not in the traditional sense. It’s a ground beef “steak” shaped into patties and cooked in gravy. You still get that steak-and-gravy comfort, just with a more budget-friendly cut.
Can I skip the sear?
You can. The recipe will still work, and the patties will cook through in the oven. The sear adds extra flavor and helps the patties stay sturdy, so it’s worth it if you have the time.
Can I make this in a slow cooker?
Yes, but sear the patties first so they don’t fall apart. Layer them in the slow cooker, pour the gravy over, and cook on low for 4 to 5 hours. The gravy may be a bit thinner, so you can thicken it at the end with a cornstarch slurry if needed.
How do I keep the patties juicy?
Use ground beef with some fat (80/20 or 85/15), soak the crumbs in milk, and don’t overmix. Those three things make a big difference.
Can I make it gluten-free?
Use gluten-free crackers or gluten-free breadcrumbs in the patties, and dredge with a gluten-free flour blend. For the gravy, thicken with cornstarch instead of flour.
Amish Poor Man’s Steak
Ingredients
Hamburger steaks
- 2 pounds ground beef 80/20 or 85/15
- 1 sleeve buttery round crackers crushed (about 1 cup crumbs)
- ½ cup whole milk
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika optional
- ½ cup all-purpose flour for dredging
- 2 tablespoons olive oil for searing
Onion gravy
- 2 tablespoons butter
- 1 large onion thinly sliced or diced
- 2 teaspoons minced garlic optional
- 3 tablespoons all-purpose flour
- 3 cups beef broth
- ½ cup milk or half-and-half
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
Optional
- 8 ounces mushrooms sliced
- Chopped parsley for garnish
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, stir crushed crackers and ½ cup milk. Let sit 2 minutes.
- Add ground beef, egg, garlic powder, onion powder, salt, pepper, and paprika. Mix gently until just combined.
- Shape into 6 oval patties (about ¾-inch thick).
- Lightly dredge each patty in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear patties in batches for 2 minutes per side. Transfer to baking dish.
- Reduce heat to medium. Add butter to skillet. Cook onions (and mushrooms if using) 6 to 8 minutes until softened. Add garlic for the last 30 seconds.
- Sprinkle flour over onions and stir constantly for 1 minute.
- Slowly whisk in beef broth. Add milk, Worcestershire, salt, and pepper. Simmer 2 to 3 minutes until it starts to thicken.
- Pour gravy over patties. Cover with foil and bake 40 minutes. Uncover and bake 10 to 15 minutes more, until thickened and patties are cooked through. Rest 5 minutes, garnish if desired, and serve.
Notes
- Mix the meat gently. Overmixing makes patties dense.
- If the gravy thickens too much, loosen it with a splash of beef broth.
- Nutrition information is an estimate and will vary depending on ingredients used.
Nutrition
