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2. Shape the “steaks”

Divide the meat into 4–6 equal portions and shape them into oval or rectangular patties, about ½ to ¾ inch thick.

The goal is not burger-style patties, but thicker “steak-like” pieces that will hold up during baking and absorb the creamy sauce.

3. Lightly brown (optional but recommended)

For extra flavor, you can quickly sear the patties in a hot skillet for 1–2 minutes per side.

This step is optional in traditional Amish-style versions, but it adds depth and helps lock in juices.

If you skip it, go straight to baking.

4. Arrange in the baking dish

Place the raw or lightly browned patties into a greased glass baking dish in a single layer.

Try not to overlap them so the sauce can flow evenly around each piece.

5. Make the creamy mushroom sauce

In a bowl, whisk together:

Cream of mushroom soup
Milk (or water)

Mix until smooth and pourable. This becomes your rich gravy base.

Pour the mixture evenly over the beef patties, making sure each piece is coated.

6. Cover and bake

Cover the dish tightly with foil.

Bake in a preheated oven at:

350°F (175°C) for about 60–75 minutes

During baking, the beef slowly cooks in the creamy sauce, becoming tender and infused with flavor.

7. Uncover for finishing touch

Remove the foil during the last 10–15 minutes of baking. This allows the top to slightly thicken and develop a richer, more golden color.

If you like a thicker gravy, you can let it bake uncovered a bit longer.

8. Rest and serve

Let the dish rest for about 5–10 minutes before serving. This helps the sauce settle and thicken slightly.

Serve the “steaks” with plenty of mushroom gravy spooned over the top.

🍽️ What It Tastes Like

The final dish is tender, soft beef patties soaked in a creamy, savory mushroom gravy. It’s rich but not complicated—comfort food in its purest form. The onion seasoning blends into the sauce, giving it that classic homemade “slow-cooked all day” flavor even though it’s oven-baked.