If you’re looking for a hearty, comforting dish that’s as easy on the budget as it is on the taste buds, Amish Poor Man’s Steak is calling your name. This dish, rooted in classic Amish cooking, takes simple ingredients and turns them into something rich, flavorful, and soul-satisfying. Think of it as a homemade, deliciously seasoned ground beef patty baked to perfection in a creamy mushroom sauce, then served over mashed potatoes, noodles, or rice for a filling, no-fuss meal.
The beauty of this recipe lies in its simplicity—just a few basic ingredients like ground beef, breadcrumbs, milk, and spices come together to form a tender “steak” that’s full of flavor. Amish Poor Man’s Steak is perfect for weeknight dinners, big family gatherings, or anytime you want a meal that’s warm, savory, and satisfying. It’s the kind of recipe that embodies comfort and tradition, and the kind of meal you’ll find in nearly every Amish home.
Whether you grew up on dishes like these or are new to Amish cooking, this recipe will quickly become a favorite. In this guide, I’ll walk you through every step to make it perfect, from forming the patties to crafting the sauce. And don’t worry if you’re a beginner cook—I’ll make sure every step is easy to follow, even offering tips along the way so you feel confident from start to finish.
Let’s dive into the world of Amish comfort food and make this delicious Poor Man’s Steak.
Why You’ll Love Amish Poor Man’s Steak
Simple Ingredients, Rich Flavor: This recipe uses everyday ingredients you probably already have in your pantry, yet the end result tastes like it came from a cozy, home-style diner.
Affordable and Budget-Friendly: True to its name, Poor Man’s Steak stretches affordable ingredients into a satisfying, filling meal that feeds a crowd without breaking the bank.
Versatile and Family-Friendly: Serve it over mashed potatoes, noodles, or rice, and feel free to add your favorite veggies on the side. It’s a meal the whole family will love.
Great Make-Ahead Meal: Prepare the patties and sauce ahead of time, then bake when you’re ready. It’s perfect for those busy nights when you want something easy and delicious.
Classic Comfort Food: This recipe embodies classic comfort food at its best. With a creamy mushroom sauce and juicy beef patties, each bite is packed with warmth and flavor.
Preparation Time and Servings
- Prep time: 20 minutes
- Chilling time: 1 hour (optional but recommended for firmer patties)
- Cook time: 1 hour
- Total time: 2 hours 20 minutes
- Yield: Makes 6 servings
- Serving Size: 1 patty with sauce
Nutritional Information (per serving)
- Calories: 450 kcal
- Carbohydrates: 20g
- Protein: 25g
- Fat: 30g
- Fiber: 2g
- Sugar: 5g
Ingredients
For the Steaks:
- 2 pounds ground beef (leaner beef works best)
- 1 cup breadcrumbs (regular or panko)
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce (optional, for added depth of flavor)
- 1/4 cup fresh parsley, chopped (optional for added freshness)
For the Mushroom Gravy:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 8 ounces mushrooms, sliced (any variety—button or cremini work well)
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup milk or heavy cream (for a richer sauce)
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Fresh thyme or parsley for garnish (optional)
Step-by-Step Instructions
Step 1: Make the Steak Patties
- Soak the Breadcrumbs: In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 2-3 minutes to allow the breadcrumbs to absorb the milk fully. This helps to keep the patties tender and moist.
- Season the Mixture: Add the ground beef, garlic powder, onion powder, salt, pepper, and Worcestershire sauce to the breadcrumb mixture. If you’re using fresh parsley, add it now. Mix everything together using your hands or a wooden spoon until the ingredients are just combined. Avoid over-mixing, as it can make the patties tough.
- Form the Patties: Using your hands, shape the mixture into oval-shaped patties, about 1/2 inch thick. You should get approximately 6 large patties from this recipe.
- Chill the Patties (Optional): For the best results, place the patties on a baking sheet lined with parchment paper, cover them with plastic wrap, and refrigerate for at least 1 hour. This step helps the patties hold their shape better when cooking, especially if the beef is on the fattier side.
Step 2: Prepare the Mushroom Gravy
- Sauté the Onion and Mushrooms: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until they’re golden brown and their liquid has evaporated.
- Add the Garlic: Stir in the minced garlic and cook for 1 minute, just until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Make the Roux: Sprinkle the flour over the mushroom mixture and stir well to coat the onions and mushrooms. Cook for 1-2 minutes to get rid of the raw flour taste.
- Add the Liquid: Gradually pour in the beef broth while stirring constantly to avoid lumps. Once the broth is fully incorporated, add the milk or cream, stirring until the gravy is smooth and starts to thicken. Season with salt and pepper to taste.
- Simmer the Gravy: Lower the heat and let the gravy simmer for 5-10 minutes, stirring occasionally, until it reaches your desired consistency. If it becomes too thick, you can thin it with a little extra broth or milk. Remove from heat and set aside.
Step 3: Brown the Patties
- Preheat the Oven: While browning the patties, preheat your oven to 350°F (175°C).
- Heat the Oil: In a large skillet, heat a tablespoon of oil over medium-high heat. Working in batches if necessary, add the chilled patties to the skillet and brown them for about 2 minutes on each side until they have a nice golden crust. You don’t need to cook them all the way through at this stage—they’ll finish cooking in the oven.
- Transfer to Baking Dish: Once browned, transfer the patties to a 9×13-inch baking dish in a single layer.
Step 4: Bake the Steaks with the Gravy
- Pour the Gravy Over the Patties: Pour the mushroom gravy evenly over the patties in the baking dish, ensuring each patty is covered in sauce.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the patties are cooked through and the gravy is bubbling.
- Rest the Steaks: Let the steaks rest in the baking dish for 5-10 minutes to allow the flavors to meld and the gravy to thicken slightly.
How to Serve Amish Poor Man’s Steak
Serve the steaks with the gravy spooned generously on top. Here are some serving ideas to round out the meal:
- With Mashed Potatoes: A classic option that lets the gravy shine.
- Over Egg Noodles: The noodles soak up the gravy, adding even more flavor.
- With Rice: For a gluten-free option, serve over fluffy rice.
- With Roasted Vegetables: A side of roasted carrots, green beans, or broccoli adds color and nutrition.
- With a Fresh Green Salad: A crisp salad with a tangy vinaigrette can balance the richness of the dish.
Additional Tips for Success
- Use Freshly Ground Beef for Best Texture: Freshly ground beef, especially leaner cuts, works best for this recipe. Leaner beef also holds its shape better, making it ideal for these patties.
- Don’t Skip the Chilling Step: If you have the time, chilling the patties before cooking helps them firm up and retain their shape better, especially if using a fattier ground beef.
- Experiment with Seasonings: Customize the seasoning to suit your taste. Adding herbs like thyme or rosemary to the gravy, or a dash of smoked paprika to the patties, can bring a new flavor profile to the dish.
- Adjust the Gravy Consistency: The gravy can be thinned with additional broth or thickened by cooking it a bit longer. Adjust it to your liking.
- Make Ahead: You can prepare the patties and gravy ahead of time. Just assemble the dish and store it in the refrigerator, then bake when ready to serve.
Recipe Variations
- Cheesy Poor Man’s Steak: Add a slice of cheese on top of each patty during the last 5 minutes of baking for a deliciously cheesy twist.
- Herbed Poor Man’s Steak: Mix in finely chopped fresh herbs like thyme, rosemary, or sage into the ground beef mixture for a more aromatic dish.
- Vegetable-Enhanced Gravy: Sauté finely chopped carrots and celery along with the onions and mushrooms for added depth of flavor and a bit of nutrition.
- Gluten-Free Option: Use gluten-free breadcrumbs in the patties and substitute gluten-free flour for thickening the gravy.
- Lightened-Up Version: Use ground turkey or chicken instead of beef and replace heavy cream with milk or a dairy-free milk alternative for a lighter dish.
Freezing and Storage
- Storing Leftovers: Store any leftover Poor Man’s Steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through.
- Freezing: You can freeze Poor Man’s Steak either cooked or uncooked. Place the patties in a freezer-safe container or wrap each individually with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.
- Reheating: To reheat, warm in a preheated 300°F oven for 15-20 minutes, or microwave individual portions until heated through.
Special Equipment
- Large Mixing Bowl: For combining the ground beef mixture.
- 9×13-inch Baking Dish: To bake the patties evenly with the gravy.
- Large Skillet: For browning the patties and sautéing the mushroom gravy ingredients.
Frequently Asked Questions
1. Can I make Poor Man’s Steak without mushrooms?
Yes, if you’re not a fan of mushrooms, you can omit them from the gravy and use an extra tablespoon of flour for thickening. You could also substitute the mushrooms with diced carrots or celery for added flavor.
2. Can I use a different type of meat for this recipe?
Absolutely! Ground turkey or chicken are great options for a lighter version. Just note that the cooking times may vary slightly depending on the type of meat used.
3. Do I need to use Worcestershire sauce?
Worcestershire sauce adds a nice depth of flavor, but it’s optional. You can skip it or use a dash of soy sauce as an alternative.
4. Can I make this recipe dairy-free?
Yes! Substitute dairy-free milk and cream alternatives, and use plant-based butter for the gravy. The patties can be made with a dairy-free milk alternative for soaking the breadcrumbs.
5. Can I use pre-made beef patties?
You could use store-bought beef patties, but homemade patties give you more control over flavor and texture. If you use pre-made patties, make sure they are not too thick so they cook evenly in the gravy.
Conclusion
Amish Poor Man’s Steak is a humble, comforting dish that proves you don’t need fancy ingredients to make something truly delicious. With its savory, seasoned beef patties and creamy mushroom gravy, this dish hits all the right notes for a satisfying meal. The simplicity of Amish cooking shines in this recipe, taking common pantry ingredients and turning them into a meal that’s rich, flavorful, and downright cozy.
Serve Amish Poor Man’s Steak with a side of mashed potatoes, noodles, or rice, and a helping of your favorite veggies, and you have a dinner that will satisfy even the hungriest eaters. Plus, it’s perfect for meal prepping, budget-friendly, and easy to customize to your family’s tastes. Try this recipe the next time you’re craving comfort food—you’ll be glad you did! And don’t forget to share your variations and tips in the comments below.
Print
Amish Poor Man’s Steak
- Total Time: 2 hours 20 minutes
- Yield: Makes 6 servings 1x
Ingredients
For the Steaks:
- 2 pounds ground beef (leaner beef works best)
- 1 cup breadcrumbs (regular or panko)
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce (optional, for added depth of flavor)
- 1/4 cup fresh parsley, chopped (optional for added freshness)
For the Mushroom Gravy:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 8 ounces mushrooms, sliced (any variety—button or cremini work well)
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup milk or heavy cream (for a richer sauce)
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Fresh thyme or parsley for garnish (optional)
Instructions
Step 1: Make the Steak Patties
- Soak the Breadcrumbs: In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 2-3 minutes to allow the breadcrumbs to absorb the milk fully. This helps to keep the patties tender and moist.
- Season the Mixture: Add the ground beef, garlic powder, onion powder, salt, pepper, and Worcestershire sauce to the breadcrumb mixture. If you’re using fresh parsley, add it now. Mix everything together using your hands or a wooden spoon until the ingredients are just combined. Avoid over-mixing, as it can make the patties tough.
- Form the Patties: Using your hands, shape the mixture into oval-shaped patties, about 1/2 inch thick. You should get approximately 6 large patties from this recipe.
- Chill the Patties (Optional): For the best results, place the patties on a baking sheet lined with parchment paper, cover them with plastic wrap, and refrigerate for at least 1 hour. This step helps the patties hold their shape better when cooking, especially if the beef is on the fattier side.
Step 2: Prepare the Mushroom Gravy
- Sauté the Onion and Mushrooms: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until they’re golden brown and their liquid has evaporated.
- Add the Garlic: Stir in the minced garlic and cook for 1 minute, just until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Make the Roux: Sprinkle the flour over the mushroom mixture and stir well to coat the onions and mushrooms. Cook for 1-2 minutes to get rid of the raw flour taste.
- Add the Liquid: Gradually pour in the beef broth while stirring constantly to avoid lumps. Once the broth is fully incorporated, add the milk or cream, stirring until the gravy is smooth and starts to thicken. Season with salt and pepper to taste.
- Simmer the Gravy: Lower the heat and let the gravy simmer for 5-10 minutes, stirring occasionally, until it reaches your desired consistency. If it becomes too thick, you can thin it with a little extra broth or milk. Remove from heat and set aside.
Step 3: Brown the Patties
- Preheat the Oven: While browning the patties, preheat your oven to 350°F (175°C).
- Heat the Oil: In a large skillet, heat a tablespoon of oil over medium-high heat. Working in batches if necessary, add the chilled patties to the skillet and brown them for about 2 minutes on each side until they have a nice golden crust. You don’t need to cook them all the way through at this stage—they’ll finish cooking in the oven.
- Transfer to Baking Dish: Once browned, transfer the patties to a 9×13-inch baking dish in a single layer.
Step 4: Bake the Steaks with the Gravy
- Pour the Gravy Over the Patties: Pour the mushroom gravy evenly over the patties in the baking dish, ensuring each patty is covered in sauce.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the patties are cooked through and the gravy is bubbling.
- Rest the Steaks: Let the steaks rest in the baking dish for 5-10 minutes to allow the flavors to meld and the gravy to thicken slightly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 1 patty with sauce
- Calories: 450 kcal
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g