Search thousands of recipes reviewed by home cooks like you.

Amish Poor Man's Steak

Amish Poor Man's Steak

  • Prep

  • Cook

  • Ready In


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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

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).
Rate recipe

Your rating




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. :)


Made for Recipe Group. I see that AR 'fixed' the error and now lists how much milk. I couldn't decide whether to cover this as it cooked in the oven or not and ended up not covering it. I think it would have left a little more 'gravy' from the soup if I had. I liked the flavor, hubby (surprisingly!)did not. Seems like an awful lot of work for something this simple. I would rather have more flavor in the meat, make meatloaf burgers and fry with a little milk gravy made afterwards. Thanks for the recipe.