Description
So let me tell you about this incredible gem I discovered at an Amish market a few years back. Picture this: tender, juicy hamburger steaks swimming in the richest brown onion gravy, all sitting on a bed of the fluffiest mashed potatoes, and topped with cheese that gets all melty and golden. It’s basically a hug in food form. This is the dish I make when someone’s had a rough day, when it’s cold outside, or honestly, just because it’s Tuesday. Pure, unpretentious comfort food that’ll make your soul happy.
Ingredients
Scale
For the Mashed Potato Base:
- 3 lbs russet potatoes (about 6–7 medium spuds), peeled and chunked
- 1/2 stick (4 tbsp) butter – the real stuff, not that “light” nonsense
- 1/2 cup whole milk or half-and-half (go ahead, live a little)
- 1/4 cup sour cream (the secret weapon of great mashed potatoes)
- Salt and pepper to taste (be generous here, folks)
- 1 cup shredded cheddar cheese (medium or sharp, your call)
For the Hamburger Steaks:
- 2 lbs ground beef (80/20 is perfect – you need some fat for flavor)
- 1 small onion, grated (trust me on grating it – game changer)
- 2 cloves garlic, minced (or more, I won’t judge)
- 1 egg, lightly beaten
- 1/3 cup quick oats (the Amish secret to tender patties)
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 2 tbsp oil for cooking (vegetable or canola works)
For the Amazing Gravy:
- 2 large onions, sliced into thin half-moons
- 2 tbsp butter
- 2 tbsp flour
- 2 cups beef broth (homemade is awesome, but the carton stuff works fine)
- 1/4 cup marsala wine (optional, but adds amazing depth)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
For the Top:
- 1 cup shredded cheddar cheese (yes, more cheese!)
- Optional: 2 green onions, sliced thin (for a little color and freshness)