Black Pepper Amish Hamburger Steak Bake 🍔
Ingredients (Serves 4–5):
- For the Hamburger Steaks:
- 1½ pounds ground beef (80/20 blend for juiciness)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs (regular, seasoned, or panko)
- 1 large egg
- ¼ cup milk
- 1 teaspoon salt
- 1–1½ teaspoons freshly ground black pepper (increased for bold flavor)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon vegetable oil
- For the Black Pepper Mushroom Gravy:
- 2 tablespoons unsalted butter
- 1 cup sliced mushrooms (optional, inspired by your previous recipe)
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½–1 teaspoon freshly ground black pepper (adjust for taste)
- Salt, to taste
Instructions:
- Preheat the Oven:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix the Hamburger Steaks:
- In a large bowl, combine ground beef, onion, garlic, breadcrumbs, egg, milk, salt, 1–1½ teaspoons black pepper, and Worcestershire sauce. Mix gently until just combined to avoid tough patties.
- Shape into 4–5 oval patties, about ¾-inch thick.
- Sear the Patties:
- Heat vegetable oil in a large skillet over medium-high heat. Sear patties for 2–3 minutes per side until browned (they’ll finish cooking in the oven). Transfer to the prepared baking dish.
- Make the Black Pepper Mushroom Gravy:
- In the same skillet, melt butter. If using mushrooms, sauté them for 4–5 minutes until golden, then remove and set aside.
- Stir in flour to form a roux; cook for 1–2 minutes until lightly golden.
- Gradually whisk in beef broth until smooth. Add Worcestershire sauce, thyme, ½–1 teaspoon black pepper, and salt. Simmer for 3–4 minutes until thickened. Stir mushrooms back in, if using.
- Bake:
- Pour gravy evenly over the patties in the baking dish. Cover with foil and bake for 30–35 minutes, until patties reach an internal temperature of 160°F (71°C).
- Serve:
- Spoon extra gravy over the patties. Serve hot with mashed potatoes, buttered egg noodles, or roasted vegetables like carrots or green beans.
Black Pepper Tips:
- Freshly Ground: Use freshly ground black pepper for a robust, aromatic kick that complements the savory beef and gravy.
- Layered Flavor: Add a final grind of black pepper over the dish before serving for an extra pop.
- Toasted Pepper Option: Toast whole black peppercorns lightly in a dry skillet before grinding to intensify their warmth.
Cook Notes:
- Beef: The 80/20 blend ensures juicy patties; avoid overmixing to keep them tender.
- Gravy: If too thick, thin with a splash of beef broth. For a richer flavor, add a teaspoon of soy sauce or a splash of red wine to the gravy.
- Mushrooms: Including mushrooms ties this recipe to your earlier Chicken with Mushroom dish, adding an earthy depth that pairs well with black pepper.
Variations:
- Cheesy Black Pepper Bake: Sprinkle ½ cup shredded cheddar or mozzarella over the patties before baking for a melty topping.
- Spicy Black Pepper Kick: Mix ½ teaspoon cayenne or crushed red pepper flakes into the beef mixture, and add a pinch to the gravy for heat.
- Creamy Twist: Stir ¼ cup heavy cream into the gravy (inspired by your Alfredo recipe) for a richer, silkier texture.
Serving Suggestions:
- Mashed Potatoes: Perfect for soaking up the peppery gravy.
- Buttered Egg Noodles: A nod to your linguine recipe, keeping the dish comforting.
- Roasted Veggies: Try pepper-roasted carrots or broccoli for a colorful, flavorful side.
Connection to Your Previous Recipes:
- Black Pepper Theme: The increased black pepper in the patties and gravy aligns with your earlier focus on bold seasoning, making this dish a cohesive addition to your recipe collection.
- Mushroom Link: Adding mushrooms to the gravy connects this to your Chicken with Mushroom recipe, creating a consistent flavor profile across your dishes.
- Creamy Element: If you opt for the creamy gravy variation, it echoes the richness of your Creamy Garlic Butter Chicken & Linguine, tying your recipes together.
