Poor Man’s Hamburger Steaks, also known as Hamburger Steaks – Budget friendly ground beef “steaks” are cooked in a fantastic gravy then served with mashed potatoes, egg noodles or rice. A comforting meal the whole family will love. Big taste on a tight budget!
Easy Poor Man’s Hamburger Steaks
An old-fashioned hamburger steak recipe. The “steak” patties are made with ground beef, cracker crumbs, milk and seasonings, baked in a delicious mushroom gravy. Down home comfort food the whole family will love, including the kids. Easy to make, so good. Fantastic served with mashed potatoes, veggies and a salad.
Original Post Date, August 8, 2016. Post updated, March 26, 2023.
READ GREAT REVIEWS FROM PEOPLE WHO TRIED THIS RECIPE ON PINTEREST!
What You Need to Make Poor Man’s Hamburger Steaks (Full Recipe at Bottom of Post)
- ground beef
- saltine crackers
- milk
- Italian seasoning
- garlic powder
- salt
- pepper
- cayenne (a dash or more, depending on taste)
- flour (for dredging)
- condensed cream of mushroom soup (or make homemade)
- water
- fresh parsley
*The soups can be made from scratch. Links to recipes can be found in the Notes section in the full recipe at the bottom of this post.
How To Make Poor Man’s Hamburger Steaks
Preheat oven to 350 degrees F. Spray 9×13 baking dish with non-stick cooking spray.
Make the Gravy: In a medium size bowl add the 3 cans of soup, milk, water, parsley and mix well – set aside.
Make Hamburger Steak Patties: In a large bowl, using your hands, mix ground beef, cracker crumbs, milk, Italian seasoning, garlic powder, cayenne, salt and pepper until well blended. Gently form 8 to 10 large patties (don’t press too hard), making them all equal size.
Next, lightly dredge (coat) in flour and fry in a skillet with high sides on medium-high heat until golden brown on both sides – inside will still be uncooked.
Place patties in baking dish. If making more than 6 patties, layer them – see photo above. Pour gravy evenly over patties, bake covered with foil on the middle rack of the oven for 1 hour or until the steak patties are well done, reaching a safe internal minimum temperature of 160 degrees f.
*If you are making more than 6 patties and need to layer them, turn the top layer of patties over one time, halfway through baking to insure even cooking.
Serve steaks with mashed potatoes, baked potatoes, rice, egg noodles, favorite veggies, salad. Be sure to spoon the gravy over potatoes, rice and/or noodles. Enjoy!
Frequently Asked Questions For Hamburger Steaks
Lean ground beef is best for less greasy steaks. If using higher fat meat, pan fry them a little longer, then discard the fat.
Yes, you can substitute condensed cream of mushroom soup with homemade. Please see the Note Section in recipe card below for a great homemade recipe.
Yes. Covering is best to prevent splattering and a mess.
This recipe makes a good amount. Unless you are feeding six people, you will most likely have leftovers – but don’t worry, the leftovers are great! If you want to make less, you can easily cut this recipe in half.
My favorite way to serve hamburger steaks are with mashed potatoes. You can also serve with rice and egg noodles. Corn and green beans are favorite veggies with this meal. A garden salad makes a great side too.
PINNABLE IMAGE
Want More Easy Beef Recipes Like This One?
- Best Ever Beef Tips (Stove top Recipe)
- Easy Cheesy Beef Enchiladas
- No Peek Beef Tips (Slow Cooker or Oven)
- Favorite Pot Roast Made in the Crock Pot
- Best London Broil Marinade
- Queso Mac & Cheese with Taco Beef
Amish Country Poor Man’s Hamburger Steaks
Ingredients
Hamburger Steak Patties
- 2 ½ pounds ground beef (I use lean ground beef)
- 2 cups saltine cracker crumbs (approximately 1 1/2 sleeves of crackers – crushed)
- 1 ½ cups milk (I use 2 %)
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- dash cayenne pepper
- flour to dredge
Gravy
- 3 cans condensed cream of mushroom soup (10.75 ounces cans)
- 1 can milk (use soup can)
- 1 can water (use soup can)
- 2 Tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 350 degrees F. Spray 9×13 baking dish with non-stick cooking spray.
- Make Gravy: In a medium size bowl add the 3 cans of soup, milk, water, parsley and mix well – set aside.
- Hamburger Steak Patties: In a large bowl, using your hands, mix ground beef, cracker crumbs, milk, Italian seasoning, garlic powder, cayenne, salt and pepper until well blended. Gently form 8 to 10 large patties (don't press too hard), making them all equal size.
- Next, lightly dredge (coat) in flour and fry in a skillet with high sides on medium-high heat until golden brown on both sides – inside will still be uncooked.
- Place patties in baking dish. If making more than 6 patties, layer them. Pour gravy evenly over patties, bake covered with foil on the middle rack of the oven for 1 hour or until the steak patties are well done, reaching a safe internal minimum temperature of 160 degrees f.
- *If you are making more than 6 patties and need to layer them, turn the top layer of patties over one time, halfway through baking to insure even cooking.
- Serve steaks with mashed potatoes, baked potatoes, rice, egg noodles, favorite veggies, salad. Be sure to spoon the gravy over potatoes, rice and/or noodles. Enjoy!
Notes
- If using high fat ground beef, pan fry them a little longer and discard the excess fat
- This recipe makes a good amount. Unless you are feeding six people, you will most likely have leftovers – but don’t worry, the leftovers are great! If you want to make less, you can easily cut this recipe in half.
- The two recipes I adapted this recipe from, one called for covering, the other did not. I opted to cover to prevent splattering.
- Lee Ann Miller’s recipe for Ohio’s Amish Recipes, Poor Man’s Steaks, calls for 1 small chopped onion or 1/3 cup chopped sweet onion, along with 1/2 cup chopped green onion. I did not add this to my steaks, my kids are not big fans of onions.
- If you love mushrooms, try adding a small can of sliced mushrooms (or use fresh) for even more mushroom flavor.
- The Pioneer Woman has a great Homemade Condensed Cream of Mushroom Soup recipe if you would like to make soup from scratch.
Patricia M Longway
I made this with ground turkey and ream of chicken soup it turned out delicious I’ll be making it again
Jeanette Derobertis
Can the leftovers be frozen or will the gravy not stand up to the freezer?
Lorena
Hi, this sounds amazing. Could it be cooked in a Emiril oven? It is the French door oven says it bakes and fries all thatcstuff. If so would you cook it the way recipe cslls for?
Sheryl
I make something similar to this but I add chopped green peppers to the meat mixture. Turns out yummy.
Marva
I used ground bison. I added a couple tablespoons of butter because it is very lean. I also used cream of onion soup with 1 1/2 t. Instant chicken bouillon in the gravy. Loved this recipe. Thanks!
faye
Sounds like a good dish to try.
Lindsey
I’m gluten free how do you think a ritz type cracker would taste
Lindsay
Salty and buttery
Lindsay Dailey
I’ve used Ritz crackers for meatloaf, and it was amazing, definitely recommend this option. Especially the garden vegetable Ritz crackers.
Diane R Cummings
When my daughter was small, she wouldn’t touch onions, so I made every dish that called for onions with onion powder! We didn’t miss the onions! Also, for those of you that will ask how much I added, I always say……..Never too much onion powder!
Lori
If you want to add mushrooms, is it to the meat or the gravy? I love mushrooms, this sounds simple and delicious.
Mary Neumann
You would add the mushrooms to the gravy, Lori.
Tammy
Yes, to the gravy.
Melissa
I make mine by frying just regular hamburgers patties . Put in casserole dish. Add cream mushroom milk and ringed onions bake till bubbling. Serve with mash potatoes. Sho good
Abby
Might I use another cream soup rather than mushroom (which Icannot tolerate)?
Mel
I think cream of onion would be great in this if you can’t do the cream of mushroom.
Teresa
This was so good and easy to make!My family loved it!