Salisbury Steaks with Stout Bbq Gravy
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Calories
389 kcal
-
Course
Main Course
-
Cuisine
American
Salisbury Steaks with Stout Bbq Gravy
Description
The "Salisbury Steaks with Stout BBQ Gravy" recipe features lean ground beef formed into oval patties mixed with a paste of bread, onions, garlic, eggs, and spices including cayenne and cumin. The patties are seared in a mix of butter and olive oil, creating a caramelized crust while staying tender inside. The accompanying gravy is made by cooking onions and garlic, then simmering them in stout beer combined with beef broth, soy sauce, Worcestershire sauce, tomato paste, brown sugar, smoked paprika, sriracha, and seasonings. The sauce thickens with cornstarch for a glossy finish.
This dish delivers a complex balance of smoky, sweet, tangy, and mildly spicy flavors complemented by the rich, meaty texture of the patties. Its robustness makes it suitable for serving alongside creamy mashed potatoes, which absorb the flavorful gravy well, or roasted vegetables. The gravy also works as a sauce for other proteins or sides.
For best results, handle the beef mixture gently to avoid tough patties, and refrigerate the formed patties if they seem fragile before cooking. Leftover cooked patties freeze well for up to three months when stored properly. This recipe's use of stout beer adds a unique depth that distinguishes it from classic Salisbury steak versions.
Ingredients
Patties
- 1 1/2 lbs. ground beef lean
- 2 lices 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 cumin ground
- 2 large egg
- 1/4 - 1/3 cup stout beer (such as Guinness)
For the Skillet
- 1 Tbsp butter unsalted
- 1 Tbsp olive oil
Stout Bbq Gravy
- 1 Tbsp butter unsalted
- 1 medium yellow onion halved and thinly sliced
- 3 cloves garlic minced
- 1 cup stout beer (such as Guinness)
- 1 cup beef broth reduced sodium
- 1/3 cup soy sauce reduced sodium
- 3 Tbsp Worcestershire sauce
- 3 Tbsp tomato paste
- 1/2 cup light brown sugar packed
- 1 Tbsp sriracha
- 2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 Tbsp cornstarch plus 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
- Avoid overmixing the beef mixture to keep patties tender.
- If patties fall apart during cooking, chill them for 30 minutes before cooking next time.
- The recommended ground beef fat content is 85/15 or 90/10 for best texture.
- Salisbury steaks freeze well up to 3 months; cool completely before freezing in airtight containers.
- Serve with mashed potatoes to complement the rich stout gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 30g | 60% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 1284mg | 54% |
| Potassium | 783mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 706IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 88mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
