Salisbury Steaks with Stout Bbq Gravy
Homemade ground beef steaks are smothered in the most amazing stout and onion bbq gravy. It's a hearty one pan meal for the whole family.
Servings: 6 servings
Calories: 389kcal
Ingredients
Patties
- 1 1/2 lbs. lean ground beef
- 2 slices white sandwich bread
- 1/2 medium yellow onion roughly chopped
- 3 cloves garlic roughly chopped
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cumin
- 2 large eggs
- 1/4 - 1/3 cup stout beer (such as Guinness)
For the Skillet
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
Stout Bbq Gravy
- 1 Tbsp unsalted butter
- 1 medium yellow onion halved and thinly sliced
- 3 cloves garlic minced
- 1 cup stout beer (such as Guinness)
- 1 cup reduced sodium beef broth
- 1/3 cup reduced sodium soy sauce
- 3 Tbsp Worcestershire sauce
- 3 Tbsp tomato paste
- 1/2 cup packed light brown sugar
- 1 Tbsp sriracha
- 2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 Tbsp cornstarch + 1 Tbsp cold water or additional beef broth
Instructions
Make patties
- Roughly tear the bread into large pieces, then add to food processor. Add onion pieces and pulse a few times, until bread pieces are about pea-sized and onion is chopped.
- Add garlic, salt, pepper, cayenne, cumin and eggs to food processor and pulse again until combined well.
- Transfer contents to a large mixing bowl and stir in Guinness until a paste forms. Top with ground beef and use your hands to mix until just combined.
- Use the side of your hand to lightly score the meat in half. Then score each half into 3 sections. Now you have 6 roughly equally sized sections. Scoop out the meat in each section and form into oval shaped patties.
- Heat 1 Tbsp each butter and olive oil in a large skillet over MED HIGH heat. Once hot, add patties and sear about 4-5 minutes per side, until cooked through. Transfer patties to a plate and keep warm.
Make gravy
- Reduce skillet heat to MED and add 1 Tbsp butter. Add sliced onions and cook for 5-8 minutes, until softened and starting to brown a little. Add garlic and cook 30 seconds.
- Stir in beer and beef broth, scraping the bottom of the skillet to loosen any browned bits.
- Add soy sauce, Worcestershire sauce, tomato paste, brown sugar, sriracha, smoked paprika, salt and pepper and whisk or stir to combine well.
- In a small bowl combine cornstarch and water and whisk until smooth. Whisk mixture into the beef gravy and simmer until thickened to your liking, to where it at least coats the back of a spoon.
- Add patties back to the skillet and spoon gravy over the top of the patties. Cook another minute or two, until everything is heated through.
Serve
- Serve patties over mashed potatoes, with a generous spoonful or two of gravy over the top, sprinkled with fresh parsley if desired.
Notes
- This recipe goes perfectly with my Instant Pot Mashed Potatoes or No Boil Crockpot Mashed Potatoes!
- Salisbury steak makes a great freezer meal! Once cooked, let it cool completely, then transfer to a freezer-safe container (I like to use disposable foil pans – the heavy duty ones), cover, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake at 350°F for about 30-40 minutes.
- Be careful not to over-mix the patty mixture, as this will result in tough patties.
- If the patties are falling apart during cooking, chilling them about 30 minutes next time will help them hold their shape.
- The best fat content for the ground beef in this recipe is 85/15 or 90/10.
Nutrition
Calories: 389kcal | Carbohydrates: 33g | Protein: 30g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1284mg | Potassium: 783mg | Fiber: 2g | Sugar: 22g | Vitamin A: 706IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 5mg