Ingredients
- 8 oz. ground round
- 2 T. each minced onion and fresh parsley
- 1/4 t. each salt and black pepper
- 2 Strips bacon, minced
- 1/2 cup sliced onion
- 4 oz. button mushrooms
- 2 t. flour
- 1 t. tomato paste
- 1 t. fresh garlic
- 1 t. sugar
- 1/2 t. caraway seeds
- 1/2 cup dark beer
- 1/2 cup beef broth
- 1 t. Dijon mustard
- 1/4 t. black pepper
Preparation
Step 1
Combine ground round, onionm parsley, salt and 1/4 t. pepper. Shape ixture into two 3/4 inch patties.
Cook bacon in a nonstick skillet over medium heat until crisp. Trasfer to a paper towel lined plate. Brown patties in drippings in same skillet over medium heat, about 3 minutes per side; transfer to a plate
Add sliced onion and mushrooms to skillet and cook until onion softens, about 8 minutes. Stir in flour, tomato paste, garlic, sugar and caraway seeds; cook 1 minute.
Deglaze skillet with beer, scraping up any brown bits. Stir i broth, Dijon, and 1/4 t. pepper; bring to a boil and cook until thick, 1 minute. Return patties to skillet, cover, reduce heat to medium and simmer until cooked through, about 10 minutes more. Serve steaks with gravy and garnish with bacon.