Amish Poor Man’s Steak
When you’re craving a hearty, stick-to-your-ribs dinner that tastes like Sunday supper, this Amish Poor Man’s Steak delivers. It’s a humble, budget-conscious take on Salisbury steak: seasoned ground beef patties pan-seared for color and finished in a rich, creamy condensed mushroom gravy. The results are fork-tender patties that soak up the gravy — perfect over mashed potatoes, buttered egg noodles, or fluffy rice.
Ingredients
For the Patties
- Ground beef — 2 lb
(The base of the dish: choose 80/20 for flavor and juiciness.) - Crushed saltine crackers — 1½ cups (about 1 sleeve)
(Binder that keeps patties tender — lighter than breadcrumbs and inexpensive.) - Whole milk — 1 cup
(Hydrates the crackers so the patties remain moist while baking.) - Italian seasoning — ½ tsp
(Adds warm herb notes without overpowering.) - Garlic powder — ½ tsp
(Savory backbone that melds into the beef.) - Onion powder — ½ tsp
(Provides depth and subtle sweetness.) - Cayenne pepper — ¼ tsp
(A mild kick — optional but recommended for balance.) - Kosher salt & black pepper — to taste
(Essential seasoning — don’t under-salt.) - All-purpose flour — for dredging, as needed
(Helps form a light crust during searing and thickens the gravy slightly.)
For the Gravy
- Condensed cream of mushroom soup — 2 cans (10.75 oz each)
(Convenient, richly flavored base for the classic Amish-style gravy.) - Whole milk — 1½ cups
(Thins the condensed soup into a pourable, velvety gravy.) - Fresh parsley, finely chopped — 1½ tbsp
(Bright herb finish for aroma and color.)
Step-by-Step Instructions
- Preheat & prepare: Heat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or a thin layer of oil.
- Make the gravy: In a medium bowl, whisk together the two cans of condensed cream of mushroom soup with 1½ cups whole milk until smooth. Stir in the chopped parsley and set aside. (This is your simple, creamy gravy — no extra roux needed.)
- Mix the patties: In a large mixing bowl combine 2 lb ground beef, 1½ cups crushed saltine crackers, 1 cup whole milk, and all seasonings: Italian seasoning, garlic powder, onion powder, cayenne, salt and pepper. Mix gently — overworking will make the patties tough. Shape into 6–8 evenly sized patties depending on preferred portion size.
- Dredge & sear: Lightly coat each patty in a dusting of all-purpose flour (shake off excess). Heat a skillet over medium-high heat with a tablespoon of oil. Sear patties 1–2 minutes per side until golden-brown (they do not need to be cooked through). Searing builds flavor and helps the patties hold together.
- Assemble & bake: Arrange the seared patties in the prepared 9×13 dish in a single layer. Pour the prepared mushroom gravy evenly over the patties so they’re mostly submerged. Cover tightly with foil.
- Bake until tender: Bake covered for 30–40 minutes until the internal temperature of the patties reaches 160°F (71°C) and they’re fork-tender. Remove foil for the last 5–7 minutes if you want the tops slightly browned.
- Finish & rest: Let the dish rest 5 minutes before serving to let the gravy settle. Garnish with extra chopped parsley if desired.
Pro Tips for Success
- Don’t overmix the meat — gentle hands = tender patties.
- Sear for flavor: Quick searing adds color and caramelized flavor even though the patties finish in the oven.
- Adjust gravy consistency: If you prefer a thicker gravy, whisk 1–2 tsp cornstarch with cold water and stir into boiling gravy for 1–2 minutes before pouring over patties.
- Make-ahead: Form patties and freeze uncooked (flash-freeze on a tray then transfer to a bag). Thaw in fridge and bake as directed; or freeze cooked patties and reheat gently in sauce.
Why This Recipe Is Loved
This dish takes inexpensive, pantry-friendly ingredients and turns them into a comforting, nostalgic meal. The crushed saltines keep the patties light and moist, while the condensed mushroom soup creates an ultra-easy gravy that tastes like it simmered for hours. It’s family-friendly, forgiving for beginner cooks, and scales easily for batches or meal prep.
Serving Suggestions
- Classic: Spoon over creamy mashed potatoes and ladle extra gravy on top.
- Comfort-plate: Serve with buttered egg noodles and a side of green beans.
- Lighten it up: Pair with steamed rice and a crisp side salad.
- Garnish ideas: Chopped fresh parsley, a squeeze of lemon to brighten, or a few sautéed mushrooms folded into the gravy.
Variations & Add-Ins
- Mushroom-forward: Sauté sliced mushrooms in butter and fold them into the gravy for extra texture.
- Onion boost: Add finely diced, sautéed onions into the meat mixture for extra sweetness.
- Spicier: Increase cayenne or add a splash of Worcestershire sauce for umami depth.
