When money was tight during the first few years of our marriage, I discovered this recipe in an old church cookbook. The name caught my attention because we were definitely feeling like poor folks trying to feed a family on one income.
This isn’t actually steak at all – it’s seasoned ground beef formed into patties and smothered in the most incredible gravy. But somehow it feels just as satisfying as a real steak dinner.
My kids still ask for this meal even now that we’re more comfortable financially. There’s something about that rich, savory gravy over tender beef patties that just hits the spot every single time.
What Makes This Different from Regular Hamburgers?
The secret is in the breadcrumbs and milk mixture. This creates a texture that’s more like meatloaf than a regular burger patty.
The real magic happens when you smother these patties in homemade gravy and bake them together. All those flavors meld into something that’s way more than the sum of its parts.
It’s comfort food at its finest – the kind of meal that makes your house smell incredible and brings everyone to the dinner table without being called twice.
Why You’ll Love This Recipe
It stretches two pounds of ground beef to feed eight people comfortably. Perfect when you’re feeding a crowd or want leftovers for the next day.
Everything is made with simple, affordable ingredients that you probably already have in your pantry. No exotic spices or expensive cuts of meat required.
The whole thing comes together in about 45 minutes, but most of that is hands-off baking time while you make side dishes.
Recipe Tips for Success
When you’re making the gravy, whisk constantly as you add the broth. This prevents lumps from forming and gives you a smooth, silky gravy.
The mixture will be fairly wet and sticky, which is exactly what you want. This moisture is what keeps the patties tender during baking.
What You’ll Need
The ingredient list is refreshingly simple. Regular breadcrumbs work fine, but if you have panko on hand, that adds a nice texture too.
For the milk, whole milk gives the best flavor and texture, but 2% works just fine if that’s what you have.
How to Make Amish Poor Man’s Steak
Start by combining all your patty ingredients in a large mixing bowl. Use your hands to mix everything together – it’s messier than a spoon, but it distributes the ingredients much more evenly.
The mixture will be fairly wet and sticky, which is exactly what you want. This moisture is what keeps the patties tender during baking.
Shape the mixture into 8 oval patties, making them slightly larger than you think you need since they’ll shrink a bit during cooking. Place them on a baking sheet and cover with plastic wrap.
Refrigerate the patties for at least an hour. This step really makes a difference in how well they hold together, so don’t skip it even if you’re in a hurry.
When you’re ready to cook, preheat your oven to 350°F and get a large skillet heated over medium heat. You don’t need oil in the pan – the beef will release enough fat as it cooks.
Sear the patties for 2-3 minutes on each side until they’re nicely browned. You’re not trying to cook them through at this point, just get some color on them for flavor.
Transfer the browned patties to a greased 9×13-inch baking dish. Don’t worry about arranging them perfectly – they’re going to be covered in gravy anyway.
Now for the gravy, which is where this dish really shines. In the same skillet you used for the patties, melt the butter over medium heat.
Whisk in the flour and cook it for about a minute or two. This cooks out the raw flour taste and helps thicken your gravy properly.
Slowly add the beef broth, whisking constantly to prevent lumps. Start with just a little at first, then gradually add the rest as the mixture smooths out.
Keep stirring until the gravy thickens to the consistency of heavy cream. This usually takes about 5 minutes of gentle simmering.
Stir in the Worcestershire sauce and season with salt and pepper to taste. Remember that the beef patties already have seasoning, so don’t go overboard.
Pour the hot gravy over the patties in the baking dish, making sure each patty gets covered. Cover the dish tightly with foil.
Bake for 25-30 minutes, or until the patties are cooked through and the gravy is bubbling around the edges.
Let it rest for about 5 minutes before serving. This gives the gravy time to thicken slightly and makes serving much neater.
Variations to Try
Add some sliced mushrooms to the gravy for extra flavor and substance. Sauté them with the butter before adding the flour.
Try mixing in some finely diced onions with the ground beef mixture. They add sweetness and help keep the patties moist.
For a richer gravy, use half beef broth and half heavy cream. Add the cream at the very end to prevent curdling.
Herb lovers can add dried thyme or sage to the patty mixture for a more complex flavor profile.
Serving Suggestions
Green beans or corn make excellent vegetable sides that complement the rich, savory flavors of the dish.
Some people love serving this with biscuits to mop up any extra gravy on their plates.
Storage and Reheating
Leftovers keep well in the fridge for up to 3 days. To reheat, cover with foil and warm in a 300°F oven until heated through.
This freezes beautifully for up to 3 months. Thaw completely before reheating.
Can I Make Substitutions?
Ground turkey or a mixture of ground beef and pork work well instead of all beef. Just adjust the seasoning to taste.
Panko breadcrumbs give a slightly lighter texture than regular breadcrumbs. Either works fine.
If you don’t have Worcestershire sauce, a splash of soy sauce provides similar umami depth to the gravy.
What All Goes in Amish Poor Man’s Steak
For the Patties:
- 2 pounds ground beef
- 1 cup breadcrumbs
- 1 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 320 kcal per serving
Frequently Asked Questions
Why Do I Need to Refrigerate the Patties?
The chilling time allows the breadcrumbs to fully absorb the milk and helps bind everything together. Without this step, your patties might fall apart during cooking.
Can I Make This on the Stovetop Instead?
Yes, after browning the patties, reduce heat to low, add the gravy, cover, and simmer for 20-25 minutes. Just watch that it doesn’t stick to the bottom of the pan.
How Do I Know When the Patties Are Done?
Use a meat thermometer – ground beef should reach 160°F internal temperature. The patties should also feel firm when gently pressed.
My Gravy Turned Out Lumpy. What Went Wrong?
This usually happens when you add the broth too quickly or don’t whisk constantly. Next time, add the liquid more gradually while whisking vigorously.
Can I Make This Ahead of Time?
You can assemble the whole dish earlier in the day and refrigerate it. Just add an extra 10 minutes to the baking time if it’s going in cold.
What’s the Best Way to Shape the Patties?
Wet your hands with cold water to prevent sticking. Form them into ovals rather than perfect circles – it’s more traditional and they fit better in the baking dish.
