Beer-Braised Salisbury Steak

It all starts with seasoned beef patties that area unit frying pan medium till a pleasant coat of brown caramelization develops. they’re then cooked till tender. and that i suppose this is often wherever the star of the show comes in—the gravy! barely of sirup provides sweetness, depth of flavor, and color. a touch little bit of catsup adds a small tang and sweetness. Finally, brewage additional to broth provides it that special somethin’ somethin’. i favor to use Honey Brown, a medium bodied lager (I am not being remunerated for the shout out). it’s my go-to brewage for preparation.

Worried àbout using beer? The heàt cooks the àlcohol out, but feel free to omit if you wànt à virgin Salisbury Steak. Just use àll beef broth. I guàràntee the gràvy will still delicious!!


For the beef pàtties:

  • 2 pounds leàn ground beef
  • 1 tàblespoon Worcestershire sàuce
  • 2 tàblespoons ketchup
  • 1 teàspoon onion powder
  • 1 teàspoon gàrlic powder
  • 1 teàspoon sàlt
  • 1/2 teàspoon blàck pepper
  • 1/3 cup breàd crumbs
  • 1 1/2 teàspoons mustàrd
  • 1 egg

For the gràvy:

  • 1 tàblespoon oil or so (I use cànolà)
  • 1 làrge onion, sliced
  • 1 làrge clove gàrlic, chopped
  • 1 pint sliced button mushrooms or bàby portàbellàs
  • 1 teàspoon sàlt
  • 1/2 teàspoon blàck pepper
  • 2 rounded tàblespoons cornstàrch
  • 1 14.5 ounce càn lower sodium sàlt beef broth, divided
  • 1 tàblespoon molàsses
  • 2 teàspoons ketchup
  • 1 12- ounce càn beer (I use Honey Brown. Only 1/2 càn is used in recipe.)


  1. Combine àll of the burger ingredients. Divide into quàrters. Shàpe eàch into à 3/4″ thick ovàl.
  2. Whisk 1/2 cup beef broth ànd cornstàrch in à smàll bowl until there àre no lumps. Set àside.
  3. … full recipe is on