Beer-Braised Salisbury Steak

Kick up dinner a notch with Beer-Braised Salisbury Steak. Beef patties are braised in a beer-infused mushroom and onion brown gravy until tender. Serve with mashed potato for a satisfying meal.

My family is always happy when Salisbury Steak hits the dinner table. Beef patties braised in a beer-infused mushroom and onion brown gravy until tender is pure comfort food. And because this meal is easy to assemble and affordable, I like making it for my gang!

It all starts with seasoned beef patties that are skillet-cooked until a nice coat of brown caramelization develops. They are then braised until tender. And I think this is where the show’s star comes in—the gravy! A touch of molasses provides sweetness, depth of flavor, and color. A little bit of ketchup adds a slight tang and sweetness. Finally, beer added to beef broth gives it that special somethin’ somethin’. I like to use Honey Brown, a medium-bodied lager (I am not being compensated for the shout-out). It is my go-to beer for cooking.

Worried about using beer? The heat cooks the alcohol out, but feel free to omit it if you want a virgin Salisbury Steak. Just use all beef broth. I guarantee the gravy will still be delicious!!

Salisbury Steak and creamy mashed potatoes are a match made in comfort food heaven. But if you are looking to switch up the sides, here are a few ideas:

• Instead of plain mash, how about sour cream and chive mashed potatoes? It is total YUM!! My son calls a mouthful of Salisbury steak, brown gravy, sour cream, and chive mashed potatoes a flavor blast. I completely agree!
• Polenta is also a perfect side. It resembles mashed potatoes, but it’s creamy like it too!
• In my opinion, rice can be eaten with everything. Pair it with Salisbury Steak and you won’t be disappointed!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• This 12-inch All-Clad nonstick pan comes with a lid. It has an 82% five-star rating.
• Slotted turner for flipping the patties. This has a stainless steel handle and silicone & nylon heat. It’s heat resistant up to 600° F.
• This flat silicone whisk is great for making sauces and gravy. It gets into corners better than balloon whisks.

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Beer-Braised Salisbury Steak

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Main Recipe Keys: High Protein

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesTotal time: 40 minutesServings:6 Servings

Description

Kick up dinner a notch with Beer Braised Salisbury Steak. Beef patties are braised in a beer-infused mushroom and onion brown gravy until tender. Serve with mashed potato for a satisfying meal.

Ingredients

For the beef patties:

• 2 pounds lean ground beef
• 1 tablespoon Worcestershire sauce
• 2 tablespoons ketchup
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup bread crumbs
• 1 1/2 teaspoons mustard
• 1 egg

For the gravy:

• 1 tablespoon oil or so (I use canola)
• 1 large onion, sliced
• 1 large clove garlic, chopped
• 1 pint sliced button mushrooms or baby portabellas
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 rounded tablespoons cornstarch
• 1 (14.5 ounce) can lower sodium salt beef broth, divided
• 1 tablespoon molasses
• 2 teaspoons ketchup
• 1 (12- ounce ) can beer (I use Honey Brown. Only 1/2 can is used in recipe.)

Instructions

1. Combine all of the burger ingredients. Divide into quarters. Shape each into a 3/4″ thick oval.
2. Whisk 1/2 cup beef broth and cornstarch in a small bowl until there are no lumps. Set aside.
3. Add oil to a large preheated skillet on medium to medium-high heat. Add beef patties. Cook for 3 minutes on each side until the outside is crusty and brown. Transfer to a platter. If there is not enough room in the skillet, cook patties in batches.
4. Using the same skillet, on medium heat, add onion, mushrooms, and garlic. Add salt and pepper. Cook, covered, stirring frequently for 6 minutes or until the onion is translucent and the mushroom is tender.
5. Ad 1/2 can beer (the remaining 1/2 will be unused), molasses, and ketchup. Whisk ketchup smooth. Allow beer to come to a boil. Add beef broth and return the patties to the skillet. Bring to a boil. Cover and simmer on medium-low for 15 minutes.
6. Whisk the cornstarch slurry again. Add 3/4 of it to the gravy. Bring heat up to medium-high, stirring frequently until gravy bubbles and thickens. If too thin after bubbling for a minute, add the remaining slurry. Adjust seasoning to taste. Remove from heat.
7. Great served with mashed potatoes, rice, or polenta.
8. Makes 4 servings.

Keywords:Salisbury Steak, Beer-Braised, Brown Gravy, Comfort Food

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