German-Style Salisbury Steak |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Found this recipe in Cuisine at Home magazine. My mom and I have both made this one to rave reviews. It's being put here for safe keeping! Ingredients:
4 slices bacon, thick sliced |
1 1/4 lbs ground chuck |
1/4 cup onion, minced |
1/4 cup fresh parsley, minced |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
2 medium onions, sliced |
1 (8 ounce) package sliced mushrooms |
2 tablespoons flour |
1 (12 ounce) bottle dark beer or 1 1/2 cups beef broth |
1/2 cup beef broth |
2 teaspoons sugar |
2 teaspoons tomato paste |
1/2 teaspoon caraway seed |
1/2 teaspoon garlic, minced |
1/2 teaspoon kosher salt |
Directions:
1. Cook bacon in a large saute pan until crisp. Remove bacon, reserving 1 Tbs of the drippings in the pan. Crumble bacon and set aside.
2. Combine ground beed, minced onion, parsley, 1 tsp salt and pepper. Shape mixture into four 3/4 thick patties.
3. Brown patties in bacon drippings in saute pan over medium-high eat 4 min per side. Remove patties from pan.
4. Add sliced onions and mushrooms to pan; saute until onions are tender, about 8 minute
5. Stir in flour; cook and stir 1 minute.
6. Remove pan from heat; add beer, broth, sugar, tomato paste, caraway seed, garlic, and the 1/2 tsp salt.
7. Return pan to heat and bring liquid to a boil for 1 min to thicken.
8. Return patties to pan; cover and simmer until meat is cooked through, about 10 minute.
9. Top steaks with onion-mushroom sauce and bacon.
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