If you’d prefer to skip the beer in this dish (even though all the alcohol will cook off), its fine to subtitute 1 1/2 cups low sodium beef broth for the beer.
Makes 4 servings
FOR THE STEAKS,COOK
4 strips thick-sliced bacon
1 1/4 lb. ground chuck
1/4 cup each minced onion and minced fresh parsley
1 tsp kosher salt
1/2 tsp black pepper
FOR THE GRAVY, ADD
2 medium onions,sliced
1 pkg button mushrooms,sliced (8 oz)
2 tbsp all purpose flour
1 bottle dark beer, such as bock (12 oz)
1/2 cup cup low sodium beef broth
2 tsp sugar
2 tsp tomato paste
1/2 tsp eash caraway seed and kosher salt
1/2 tsp minced fresh garlic
For the steaks, cook bacon in a large saute pan until crisp; transfer to a paper towel lined plate.Crumble bacon and set aside. Drain all but 1 tbsp drippings from pan.
For the gravy, add sliced onions and mushrooms to pan and saute until onions are tender, 8 minutes. Stir in flour; cook and stir 1 minute.
Off heat, add beer,broth,sugar,tomato paste,caraway seed, 1/2 tsp salt , and garlic; return to heat. Bring liquid to a boil for 1 minute to thicken. Return patties to pan; cover and simmer until cooked through, about 10 minutes more. Serve steaks topped with gravy and bacon