Ingredients:
- 2 pounds ground beef
- 1 cup milk
- 1 ½ cups cracker crumbs (saltine crackers, finely crushed)
- 1 medium onion, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk (for gravy)
- 2 tablespoons butter or oil (for browning, optional)
Instructions:
Step 1: Make the meat mixture
- In a large mixing bowl, combine ground beef, cracker crumbs, 1 cup milk, onion, salt, pepper, and garlic powder.
- Mix gently until everything is evenly combined. Avoid overmixing to keep the patties tender.
Step 2: Form and chill patties
3. Shape the mixture into thick, steak-like patties (about 8–10).
4. Place them on a baking sheet, cover, and refrigerate for at least 1 hour. (This helps them hold their shape while cooking.)
Step 3: Brown the patties (optional, for extra flavor)
5. Heat butter or oil in a skillet over medium heat. Quickly brown each side of the patties (they don’t need to be cooked through).
6. Transfer to a greased 9×13-inch baking dish.
Step 4: Make the gravy
7. In a bowl, whisk together the cream of mushroom soup and ½ cup milk until smooth.
8. Pour the mixture evenly over the patties.
Step 5: Bake
9. Cover with foil and bake at 350°F (175°C) for 1 hour, until the patties are cooked through and tender.
10. Remove foil and bake uncovered for an additional 10 minutes to thicken the gravy slightly.
Serving Suggestions:
Serve Amish Poor Man’s Steak hot with:
- Mashed potatoes
- Egg noodles
- Rice
- Steamed vegetables or buttered peas
The creamy gravy pairs perfectly with starchy sides!
Storage Tips:
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or on the stovetop over low heat with a splash of milk to loosen the gravy.
- Freezer: Cool completely, then freeze patties with gravy in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven.