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German-Style Salisbury Steak


Very good, dad really liked, is really good with mashed potatoes and will taste really good with spaetzle or noodles

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  • 4 strips thick sliced bacon
  • 1-1/4 lb. ground beef
  • 1/4 c minced onion
  • 1/4 c minced fresh parsley
  • 1/2 tsp ground black pepper
  • 2 medium onions, sliced
  • 8 oz. button mushrooms sliced
  • 2 tbs. all purpose flour
  • 12 oz. dark beer or beef broth
  • 1/2 cup beef broth
  • 2 tsp sugar
  • 2 tsp tomato paste
  • 1/2 tsp caraway seed
  • 1/2 tsp minced garlic
  • 1/2 tsp kosher salt


Servings 4


Step 1

COOK: bacon in large saute pan til crisp. Remove bacon, reserving 1 tbsp drippings in pan. Crumble bacon, set aside.

COMBINE: rest of ingredients for steak. Shape mixture into four 3/4 inch thick patties.

BROWN: patties in bacon drippings over medium-high heat 4 minutes per side. Remove patties from pan. Add sliced onions and mushrooms to pan; saute until mushrooms are tender, about 8 minutes. Stir in flour; cook and stir 1 min.

REMOVE: pan from heat; add rest of sauce ingredients. Return pan to heat. Bring liquid to a boil for 1 minute to thicken. Return patties to pan; cover and simmer until meat is cooked through, about 10 min. Top steaks with onion-mushroom sauce and bacon.


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