GERMAN-STYLE STEAK

german

 

 

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

 

german

 

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.

Combine chuck,minced onion,parsley, 1 tsp salt, and pepper. Shape mixture into four 3/4 inch thick patties.
german

 

Brown patties in reserved drippings in same saute pan over medium high heat,4 minutes per side. Remove patties from pan.
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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

 

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