German-Style Salisbury Steaks

Lunch / Dinner

German-Style Salisbury Steaks

Nothing says comfort like a plate of homemade Salisbury steak and creamy mashed potatoes. Let it comfort you tonight! Salisbury steak was once banished to TV dinners, but you can reincarnate it for dinner tonight — with German flavors. Believe it or not, Salisbury steak was a classic ground beef dish long before frozen TV dinners made it infamous. This recipe retrieves it from foodpurgatory because not only is it made fresh, it’s also served drenched in a rich onion-and-mushroom gravy.

Classic German flavors enter the picture with the addition of bock beer and caraway seeds. Browning the lightly seasoned steak burgers enhances the flavor of the steaks and the gravy made in the pan. Then, braising the ground meat in the malty bock beer on the stove top finishes cooking it while also ensuring it will be moist as well as incredibly tender.


4 servings

Total Time

Print Recipe

Share Recipe




Test Kitchen Tip

If you’d prefer to skip the beer in this dish (even though all the alcohol will cook off), it’s fine to substitute 1½ cups low-sodium beef broth for the beer.


For the steaks, cook bacon in a large sauté pan until crisp; transfer to a paper-towel-lined plate. Crumble bacon and set aside. Drain all but 1 Tbsp. drippings from pan.

Combine chuck, minced onion, parsley, 1 tsp. salt, and pepper. Shape mixture into four ¾-inch-thick patties.

Brown patties in reserved drippings in same sauté pan over mediumhigh heat, 4 minutes per side. Remove patties from pan.

For the gravy, add sliced onions and mushrooms to pan and sauté until onions are tender, 8 minutes. Stir in flour; cook and stir 1 minute.

Off heat, add beer, broth, sugar, tomato paste, caraway seed, ½ tsp. salt, and garlic; return to heat. Bring liquid to a boil for 1 minute to thicken. Return patties to pan; cover and simmer until cooked through, about 10 minutes more. Serve steaks topped with gravy and bacon.


Combine ground chuck with onion and parsley, season with salt and pepper, then shape into patties.


Brown the patties on both sides in bacon drippings, carefully flipping them with a spatula.


A dark beer, like a malty bock, adds rich flavor to the gravy, though most of the alcohol cooks off.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 355

% Daily Value*

Total Fat 15g 23%

Saturated Fat 6g 30%

Cholesterol 92mg 30%

Sodium 839mg 34%

Carbs 17g 5%

Fiber 2g 8%

Protein 32g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!