In a large mixing bowl, combine 2 pounds of ground beef, ½ cup of breadcrumbs, 1 beaten egg, and 1 finely diced medium onion. Add 2 teaspoons of salt and 1 teaspoon of black pepper. Mix gently until just combined to keep the patties tender. Form the mixture into 6 to 8 oval-shaped patties, about ¾ inch thick, and set them aside on a plate.

Heat a large oven-safe skillet over medium-high heat and add a drizzle of oil if necessary. Once hot, carefully add the formed patties and brown them for 3 to 4 minutes on each side, or until they are golden brown and easily release from the pan. Remove the patties from the skillet and set them aside on a plate, leaving any drippings in the pan for the gravy.

In the same skillet, lower the heat to medium and add 3 tablespoons of butter. Once melted, add 1 large sliced onion and sauté for about 5 minutes until softened and slightly caramelized. Sprinkle 3 tablespoons of all-purpose flour over the onions, stirring continuously for 2 minutes to remove the raw flour taste before gradually whisking in 2 cups of low-sodium beef broth and 1 cup of heavy cream until the mixture is smooth and thickened.

Return the browned hamburger steaks to the skillet and nestle them into the creamy gravy. Cover the skillet with foil and place it in a preheated oven at 350°F. Bake for 45 minutes; then carefully remove the foil and bake for an additional 15 minutes. The gravy should thicken, and the patties will cook through while absorbing all those delightful flavors.

Once baked, remove the skillet from the oven and allow the Amish Hamburger Steak Bake to rest for about 10 minutes. Serve hot, and savor the comforting flavors with your favorite sides.