BEER-BRAISED SALISBURY STEAK

Make delicious, easy, and budget-friendly Beer-Braised Salisbury Steak a regular on the dinner menu. It's a meal that scores high on comfort and satisfaction at my house.

         

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 put together 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 star of the show 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 if you want a virgin Salisbury Steak. Just use all beef broth. I guarantee the gravy will still delicious!!

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

1. 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, and sour cream and chive mashed potatoes a flavor blast. I completely agree!
2. Polenta is also a perfect side. Not only does it resemble mashed potatoes, its creaminess makes it an ideal substitute. 
3. Rice, in my opinion, can be eaten with everything. Pair it with Salisbury Steak and you won't be disappointed!

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BEER-BRAISED SALISBURY 
STEAK   

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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:

Combine all of the burger ingredients. Divide into quarters. Shape each into a 3/4" thick oval.

Whisk 1/2 cup beef broth and cornstarch in a small bowl until there are no lumps. Set aside.

Add oil to a large preheated skillet on medium to medium high heat. Add beef patties. Cook 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.

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.

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.

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.

Great served with mashed potatoes, rice, or polenta.

Makes 4 servings.

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