German-Style Salisbury Steak

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“Found this recipe in Cuisine at Home magazine. My mom and I have both made this one to rave reviews. It's being put here for safe keeping!”

Ingredients Nutrition


  1. Cook bacon in a large saute pan until crisp. Remove bacon, reserving 1 Tbs of the drippings in the pan. Crumble bacon and set aside.
  2. Combine ground beed, minced onion, parsley, 1 tsp salt and pepper. Shape mixture into four 3/4" thick patties.
  3. Brown patties in bacon drippings in saute pan over medium-high eat 4 min per side. Remove patties from pan.
  4. Add sliced onions and mushrooms to pan; saute until onions are tender, about 8 minute
  5. Stir in flour; cook and stir 1 minute.
  6. Remove pan from heat; add beer, broth, sugar, tomato paste, caraway seed, garlic, and the 1/2 tsp salt.
  7. Return pan to heat and bring liquid to a boil for 1 min to thicken.
  8. Return patties to pan; cover and simmer until meat is cooked through, about 10 minute.
  9. Top steaks with onion-mushroom sauce and bacon.

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