Amish Poor Man's Steak

Amish Poor Man's Steak

ashli113

"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

9 h 25 m servings 334 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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).

Footnotes

  • Cook's Note:
  • We like to supplement the gravy by adding additional fresh mushrooms and onion slices. You can use French onion soup instead of cream of mushroom but skip the teaspoon of salt.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 10
  1. 10 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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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...

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, l...

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 ...

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 l...

Recipe Group Selection: 16, February 2013 ~ Let me start off by saying if you are a person who doesn’t like tweaked recipes – PLEASE STOP READ NOW. I knew my guys would be all over this recip...

Disappointed again by everyone trying to change or add to this recipe. This is an old Amish recipe. It's a little more work to cut the steaks and brown them in a skillet, then bake them, but it ...

Absolutely delicious, but a little crumbly. I put foil over the top so the mushroom soup wouldn't bake into the pan.

Followed the directions. The meat slices fell apart when I tried to "sear" them. Meat had good flavor though. Very sad that this did not turn out well.

Made for Recipe Group 2/20/13. I doubled this & ended up letting it sit in the fridge for 1 1/2 days because dinner plans changed. The meat sliced & fried up like a dream, however, it was pretty...

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