German Style Salisbury Steak

For the steak:

4 strips thick sliced bacon
1 1/4 cup ground chuck
1/4 cup minced onion
1/4 cup fresh parsley
1 tsp kosher salt
1/2 tsp black pepper

Sauce:
2 medium onions-sliced
1 pkg button mushrooms
2 tbsp flour
1 can dark beer (12 oz) or 1 1/2 cups beef broth
1/2 cup beef broth
2 tsp sugar
2 tsp tomato paste
1/2 tsp caraway seed
1/2 tsp minced garlic
1/2 tsp salt

Cook bacon in large saute pan until crisp. Remove bacon reserving 1 tbsp drippings.  Crumble bacon and set aside.

Combine hamburger, onion, parsley, salt and pepper. Shape into 3/4 inch thick patties.

Brown patties in bacon drippings in pan over medium high heat. About 4 minutes a side. Remove from pan. Add onions and mushrooms;saute until onions are tender. Stir in flour; cook 1 minute.

Remove pan from heat; add beer,broth sugar, tomato paste,caraway seed, garlic, and salt. Return pan to heat. Bring to a boil for a minute to thicken. Return patties to pan; cover and simmer until meat is cooked through, about 10 minutes. Top steaks with onion/mushroom sauce and bacon.


Serve with mashed potatoes or spaetzle.

*Lesson learned if doing potatoes start them before the steaks.