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German-Style Salisbury Steaks


German-style salisbury steaks are prepared separately, and then simmered in a homemade gravy with caraway seeds. Serve with a side of fried potatoes, to make it a truly German-inspired meal.

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Rate this recipe 4.3/5 (21 Votes)


  • SAUCE:
  • 4 strips thick-slice bacon
  • 1 1/4 pound ground beef
  • 1/4 cup minced onion
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 medium onions, sliced
  • 1 (8-ounce) package button mushrooms, sliced
  • 2 tablespoons flour
  • 1 (12-ounce) bottle dark beer
  • 1/2 cup beef broth
  • 2 teaspoons sugar
  • 2 teaspoons tomato paste
  • 1/2 teaspoon minced fresh garlic
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon kosher salt


Servings 5
Preparation time 20mins
Cooking time 40mins


Step 1

Cook bacon in a pan until crisp, transfer to a paper-lined plate and reserve drippings. Crumble bacon and reserve.

Combine ground beef, minced onion, parsley, 1 teaspoon salt and 1/2 teaspoon pepper. Shape mixture into 4 3/4 inch patties.

Brown patties in 1 tablespoon bacon drippings in the same pan over medium-high heat about 4 minutes per side. Remove patties from pan.

For the gravy, add sliced onions and mushrooms to the pan and saute until the onions are tender about 8 minutes. Stir in the flour and cook 1 minute. Off heat, stir in beer, broth, sugar, tomato paste, garlic, caraway seeds and 1/2 teaspoon salt Return to the medium-low heat and bring liquid to a boil about 1 minute and simmer until cooked through.

Return the patties to the pan, cover and simmer about 10 minutes. Serve steaks topped with gravy.


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