The pressure builds and you start counting down minutes until you eat. You catch that little valve hiss from your pressure cooker, and it s like a countdown soundtrack to dinner. The steam reminds you hey, good food is just around the corner, dang it feels good to be so close to a hot meal.
As you wait, you remember the simple joys of comfort food that stick to your ribs. This hamburger steak bake brings that nostalgic feeling, but with a quick twist thanks to your pressure cooker skills. It s an Amish-inspired recipe that keeps things real clean and easy.
Finally, the natural release means you get to peek at this golden, bubbling dish that you made all on your own. The aroma hits and you realize dang, this recipe delivers the kind of tender you were hoping for, in much less time than a slow oven or stovetop. You re ready to dig in and savor every bite.
The Truth About Fast Tender Results
This recipe shows you how fast tenderness works with pressure cooking. You re not sacrificing flavor to get dinner on the table quicker.
- You use natural release so the meat stays juicy after cooking.
- Quick release can mess up the broth depth, so patience wins here.
- Ground beef forms into patties that cook through evenly inside the pressure cooker.
- The cream of mushroom soup adds creamy richness that you can taste in every bite.
- With a slow release, you keep the flavors locked in tight, no dryness.
Everything You Need Lined Up
Getting your ingredients ready is half the battle and super satisfying you know? Here s what you gotta grab before you start messing with the cooker.
- 1 pound ground beef, fresh and ready to go.
- ½ cup chopped onion for that mild bite.
- ½ cup milk to make your breadcrumbs soft and tender.
- ½ cup breadcrumbs, plain and simple.
- 1 egg to bind the whole thing together.
- ½ teaspoon salt to punch up the flavors.
- ¼ teaspoon black pepper cause it s gotta have a little kick.
- 1 can (10.5 ounces) cream of mushroom soup for that creamy coat.
- ½ cup water to thin the soup into a perfect sauce.
- A little foil cover because it helps the sauce stay right where it belongs while cooking.
Your Complete Cooking Timeline
Step 1. Preheat your oven to 350 degrees F cause you wanna get that heat right before you start cooking.
Step 2. Mix ground beef, chopped onion, milk, breadcrumbs, egg, salt, and pepper in a big bowl. Don t be shy about mixing it up nice and even.
Step 3. Form the mixture into oval-shaped patties. The shape helps cook term evenly and looks just like the Amish used to make.
Step 4. Place those patties in a baking dish and get ready for that cozy mushroom sauce.
Step 5. In another bowl, stir up the cream of mushroom soup with water until it s smooth and pour it right over the patties. This sauce is the star here y all.
Step 6. Cover your baking dish with foil. Bake for 30 minutes, then take the foil off and bake uncovered another 10 minutes. You re looking for bubbling sauce and cooked through patties. Then go slow release if you re using the pressure cooker; it helps keep everything tender and juicy.
Easy Tweaks That Make Life Simple
- Swap the cream of mushroom soup with cream of celery or cream of chicken if you want a little flavor change.
- Use leftover breadcrumbs or crush up some crackers to help bind your patties.
- Freeze patties in batches so you can just grab and cook next time you re dang hungry.
- Use pre-chopped onions from the grocery for saving chopping time.
- Try a quick release on the valve for faster serving if you re in a serious rush but it might sacrifice broth depth a little.
The Flavor Experience Waiting for You
Every bite gives you that silky mushroom cream coating that kinda hugs the tender beef patty perfectly. You notice how the onion sneaks in just enough to add sweetness without stealing the show.
It s got that homey, down-to-earth taste that reminds you of family dinners and slow Sundays but whipped up in a fraction of the time. The broth depth from slow release pressure cooking makes the sauce taste fuller, richer.
You can almost hear the quiet comfort of a kitchen buzzing with love as you dig in, tasting that soft, juicy beef mingling with creamy sauce and just a hint of peppery spice. It s food that feels like a warm hug.
Making It Last All Week Long
You can save your leftovers right after dinner and keep enjoying this yumminess way beyond the initial meal.
- Fridge storage in an airtight container keeps your hamburger steak bake good for up to 4 days. Just heat it up softly on the stove or microwave.
- Freezing works great if you wanna stash some for later. Wrap tightly in freezer-safe bags or containers and it holds well for up to 3 months.
- Vacuum sealing your leftovers helps keep that fresh flavor locked in longer and prevents freezer burn.
- Reheat gently using a low heat setting so you don t dry out your moist, tender patties and creamy sauce.
Your Most Asked Questions Answered
Q1: Can I make this recipe entirely in the pressure cooker instead of the oven?
A1: Yeah, you sure can. Just shape the patties and layer them in the pot, mix mushroom soup with water and pour over. Set on manual pressure for 15 minutes and use a natural release for best broth depth and tender results.
Q2: What if I don t have cream of mushroom soup?
A2: You can swap with cream of celery or chicken soup, or even make a quick homemade mushroom sauce using butter, flour, and broth.
Q3: Should I drain the fat from the ground beef before mixing?
A3: Not necessary if you use lean beef. The fat adds flavor and moisture, but if you want, you can drain it slightly after browning for less grease.
Q4: Can I freeze this dish after cooking?
A4: Yep, totally. Just cool it completely before packing it in freezer safe bags or containers. It reheats well without losing texture.
Q5: How do I know when the burgers are fully cooked?
A5: Check that the patties are firm and the mushroom sauce is bubbling hot on top. A quick temp check with a meat thermometer should hit 160 °F.
Q6: Is it okay to use quick release instead of natural release?
A6: You can but it might make the broth less deep and meat a little tougher. Slow and steady natural release usually gives you that tender juicy finish.
For more pressure cooker recipe tips and ideas, check out our collection of pressure cooker recipes or follow the pressure cooker safety tips to get the most out of your cooker.
Simple Amish Hamburger Steak Bake Recipe (2024 Recipe of the Year) by Donna John
Equipment
- 1 Mixing bowl Large
- 1 Baking dish
- 1 Foil for covering
Ingredients
Main Ingredients
- 1 pound ground beef fresh
- ½ cup chopped onion
- ½ cup milk
- ½ cup breadcrumbs plain
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (10.5 ounces) cream of mushroom soup
- ½ cup water
Instructions
Instructions
- Preheat your oven to 350°F or get your pressure cooker ready.
- Mix ground beef, chopped onion, milk, breadcrumbs, egg, salt, and pepper in a large bowl until well combined.
- Form the mixture into oval-shaped patties.
- Place the patties into a baking dish.
- In another bowl, mix the cream of mushroom soup and water until smooth, then pour over the patties.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 10 minutes until patties are cooked through and the sauce is bubbling.
