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.

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

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