A comforting Amish Hamburger Steak Bake featuring seasoned hamburger steaks in a creamy mushroom sauce, perfect for a hearty family dinner.

1 1/2 lbs ground beef

1/2 cup breadcrumbs

1 large egg

1 tsp garlic powder

1 tsp onion powder

Salt and pepper, to taste

1 (10 oz) can cream of mushroom soup

1/2 cup milk

1 small onion, thinly sliced

1 cup mushrooms, sliced (optional)

1 tbsp Worcestershire sauce

Fresh parsley, chopped (optional)

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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
In a mixing bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined. Form into 4-6 oval patties.
In a skillet over medium heat, sear each patty for 2-3 minutes on each side until browned. Transfer to the prepared baking dish.
In a bowl, whisk together the cream of mushroom soup, milk, and Worcestershire sauce until smooth. Pour over the patties in the baking dish. Scatter sliced onions and mushrooms (if using) over the top.
Cover the baking dish with foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes, until the sauce is bubbly and the steaks are cooked through.
Garnish with fresh parsley if desired, and serve warm with mashed potatoes or egg noodles.

For a different flavor, substitute cream of chicken soup for the cream of mushroom soup.
For a low-carb versionA, replace breadcrumbs with almond flour in the hamburger steak mixture.
Feel free to add other vegetables like bell peppers or carrots to the sauce.
This dish pairs well with mashed potatoes, rice, egg noodles, or a side salad.