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Amish Poor Man's Steak

Amish Poor Man's Steak

  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    9 h 25 m


First had this dish at an Amish church in rural Ohio. I will never forget the delicious smell of that church kitchen! After a little questioning, a kind woman gave me the recipe. Great for a plan-ahead meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1220 mg
  • 49%

Based on a 2,000 calorie diet


  1. Mix ground beef, milk, saltine cracker crumbs, onion, salt, and black pepper in a bowl. Shape mixture into a narrow loaf and place onto a baking sheet; cover and refrigerate 8 hours to overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat a large skillet over medium-high heat. Cut loaf into 1-inch-thick slices and sear the 'steaks' in the hot skillet until browned, 2 to 3 minutes per side. Insides will still be pink. Arrange slices in a roasting pan. Spread mushroom soup over steaks.
  4. Bake steaks in the preheated oven until mushroom soup is bubbling and meat is no longer pink inside, about 1 hour. An instant-read meat thermometer inserted into the center of a meat slice should read at least 160 degrees F (70 degrees C).
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Made this recipe as the Recipe Group Selection. We are not fans of salisbury steak and basically, that is what this recipe is. I followed most of the directions. Even though the directions did not require this step, I lined my loaf pan with foil and allowed the edges to overhang. The amount of milk is not given but I used about 1/3 cup. I used ground chuck and after mixing, I placed the beef mixture into the refrigerator and allowed to sit about 7 hours. I removed from the refrigerator and lifted the meat out and sliced. After browning the slices on both sides for about 3 minutes, I placed the meat slices in a 9 x 13 baking dish and poured the soup with extra mushrooms over the meat. I added 1 Tablespoon of Gravy Master (to make the gravy more brown in appearance). The teaspoon of salt added to the meat is not necessary as the soup had plenty. I baked for about 45 minutes uncovered. Husband and I both rated 3 1/2 stars but rounded to 4. Thanks for sharing Ashli113!




Made this for Recipe Group...We LOVED, LOVED, LOVED this! I doubled the recipe, so that there would be enough to send w/ hubby to work for lunches, b/c this kind of dish is right up his alley, lol. I still only used 1 onion (med.-lg. size). I wasn't sure on the milk b/c the amount isn't listed, so I just eyeballed it until the mixture felt right (maybe 2/3 cup, or so). I did not shape this into 1 loaf, just formed the patties (got 8 out of a double recipe), and put them in the fridge overnight, as stated. After searing them, and putting them into the baking dish, I sauteed an 8oz. package of sliced mushrooms in a little evoo (we love mushrooms) w/ salt, pepper and garlic powder, mixed that w/ the soup, and put it over top the meat. This had such a great flavor, for the minimal amount of ingredients called for! Served w/ mashed potatoes and peas. Simple, delicious, and a HUGE hit @ dinner tonight...A definite keeper~YUM! Thanks for sharing. :)




I made this for dinner last night. I did add lots of Lawry Black Pepper Seasoning Salt (2 teaspoons at least) & some worchestshire sauce (about a tablespoon or so) to the burger mix as we like lots of flavor. We thought it was really good. I think it would be pretty bland without any extra seasonings. If you are looking for lots of "gravy" then I would add another can of mushroom soup on top. We had baked potatoes so had no need for extra, one can of soup was perfect. Will be making this again for sure !!

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