Amish Poor Man’s Steak is a hearty, comforting dish that turns a simple ground beef mixture into something that feels like a classic Sunday supper. I love how this recipe transforms affordable ingredients into a meal that’s rich, satisfying, and full of homemade flavor. It’s one of those old-fashioned dinners that never goes out of style.

Why I Love This Recipe

This is one of my favorite go-to dinners when I want something cozy and filling. Here’s why:

It uses budget-friendly ingredients that I usually already have at home.
The meat is incredibly tender and flavorful thanks to a slow bake in creamy gravy.
It’s easy to double or make ahead for meal prep or freezer meals.
It tastes like a cross between a meatloaf and Salisbury steak—pure comfort food.
Everyone at the table always goes back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Crushed saltine crackers
Milk
Chopped onion
Garlic powder
Salt and black pepper
All-purpose flour (for dredging)
Butter or oil (for browning)
Cream of mushroom soup
Additional milk or water (to thin the gravy, if needed)

Directions

I start by mixing the ground beef, crushed crackers, milk, chopped onion, garlic powder, salt, and pepper in a large bowl until just combined.
I shape the mixture into thick oval patties (I usually get about 6–8).
I coat each patty lightly in flour on both sides and shake off the excess.
In a large skillet, I melt a little butter or heat oil over medium heat, then brown the patties on both sides—just enough to get a good sear. I don’t worry about cooking them all the way through yet.
I place the browned patties in a 9×13-inch baking dish.
In a separate bowl, I stir the cream of mushroom soup with a little milk or water to loosen it up, then pour it evenly over the patties.
I cover the dish with foil and bake at 350°F (175°C) for 45–60 minutes, until the patties are cooked through and the gravy is bubbling.

Servings and Timing

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: About 1 hour 15 minutes

Variations

I like changing things up now and then:

Spicy twist: I add a pinch of chili powder or cayenne to the meat mix.
Extra savory: I stir a splash of Worcestershire sauce into the meat for deeper flavor.
Different gravy: I use cream of chicken or cream of celery soup instead of mushroom for a new take.
Cheesy: I sprinkle shredded cheese over the top in the last 10 minutes of baking for a cheesy finish.

Storage and Reheating

Refrigerate: I store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: I freeze the cooked patties and gravy in a freezer-safe dish for up to 2 months.
Reheat: I warm everything in the oven at 350°F until hot, or use the microwave for a quick option.

FAQs

Can I make this ahead of time?

Yes, I often prep the patties the night before, cover the dish, and refrigerate it. When I’m ready, I bake as directed.

What’s the best side dish to serve with this?

I love it with mashed potatoes, buttered noodles, or rice to soak up that delicious gravy. A green veggie or side salad rounds it out nicely.

Can I skip the flour dredging?

I can, but I’ve found that coating the patties in flour helps them hold their shape and adds a bit of crust and flavor.

Can I use ground turkey instead of beef?

Yes, I’ve made this with ground turkey and it turns out great. I just make sure to adjust the seasoning as needed.

What if I don’t have cream of mushroom soup?

No problem. I use cream of chicken or make a quick homemade gravy with broth, cream, and thickener like flour or cornstarch.

Conclusion

Amish Poor Man’s Steak is a simple, satisfying dish that turns a few pantry staples into a comforting meal everyone loves. With its tender beef patties and creamy gravy, it’s the kind of dinner that reminds me of home—and it’s one I come back to time and time again.