Irish

Irish Salisbury Steak with Mushroom Stout Sauce

Name: Irish Salisbury Steak with Mushroom Stout Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 1 slice thick-cut bacon, finely minced; 2 tablespoons unsalted butter; ¼ cup yellow onion, chopped; ½ cup savoy cabbage, chopped; 1 ¼ lbs. ground beef, 90/10; ½ tsp garlic powder; ¼ tsp ground thyme; ¾ tsp kosher salt; ¼ tsp black pepper; 1 egg, beaten; ¾ cup Irish cheddar cheese, shredded; 1 tsp Worcestershire sauce; 2 tablespoons unsalted butter; ¼ cup shallots, finely chopped; 2 cloves garlic, minced; 8 oz. button mushrooms, thinly sliced; 2 tablespoons all-purpose flour; 3 oz. Irish stout beer; 10 ounces unsalted beef stock; 1 tsp Worcestershire sauce; 1 tsp granulated sugar; 3 TBSP heavy whipping cream; 1 TBSP unsalted butter

I had the most incredible Guinness cream sauce at the famous Guinness brewery in Dublin, and when I got home, I knew I had to make my own version with Salisbury steak. Being half Irish, I was especially happy to bring a little of that delicious memory into my kitchen. My version gives this familiar American comfort dish an Irish personality, with cheddar, bacon and a little cabbage tucked into the beef, then a generous spoonful of creamy mushroom stout sauce over the top. It’s hearty, cozy and full of the kind of flavor that makes me slow down and enjoy dinner. But the best part? I have another great recipe for St. Patrick’s Day!

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 All-American

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

This Irish-inspired Salisbury steak combines a comforting American favorite with Irish cheddar, savoy cabbage and stout. The browned beef patties are finished in the oven, then served with a creamy mushroom sauce enriched with stout and Worcestershire.

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LEFTOVER IDEAS

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Salisbury Steak Melt Sandwiches (pub-style open-face or closed)

More from Mary’s Kitchen

COOKING MODEIrish Salisbury Steak with Mushroom Stout Sauce

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 4

STEP 1

Heat a sauté pan to medium heat. Add the bacon and cook until crisp. Add the onion and cabbage and sauté until tender, about 5 minutes. Remove and let cool.

STEP 2

In a small bowl, mix the garlic powder, thyme, kosher salt and pepper together. In a medium-size bowl, add the hamburger, spice mixture, egg, cabbage mixture, cheddar cheese and Worcestershire and mix well.

STEP 3

Preheat the oven to 350 degrees. Form the hamburger mixture into 4 oblong patties. Add 2 tablespoons of butter to a medium sized sauté pan. Add the hamburger patties and cook on both sides until browned but not cooked through. Add the patties to an oven proof pan and cook for about 15 minutes, or longer as needed, until the patties reach 160°F in the center, checked with an instant-read thermometer.

STEP 4

To make the sauce, drain all but 1 tablespoon of the hamburger fat from the pan, and heat to medium. Add 2 tablespoons of butter and shallots to the pan and cook until transparent, about 2 minutes. Add the garlic and cook for 1 minute. Add the mushrooms and cook until the mushrooms are soft and dark brown, and have released all of their liquid, about 5 minutes. Sprinkle the flour over and cook for 1 minute, stirring. Add the beer, beef stock, Worcestershire sauce and sugar and stir to combine. Simmer for about 10 minutes, stirring occasionally. The sauce should reduce by one-third and start to thicken up. Season with kosher salt and pepper and stir in the cream. Mix and simmer for 2 minutes. Turn the heat off and swirl in the butter. Serve warm over the hamburger steaks.

How to Make Irish Salisbury Steak with Mushroom Stout Sauce

Cook the Bacon

Cook the finely minced bacon in a sauté pan over medium heat until crisp.

Soften the Vegetables

Add the onion and savoy cabbage, sauté for about 5 minutes until tender, then remove the mixture and let it cool.

Mix and Shape

Combine the ground beef with the seasonings, egg, cooled cabbage mixture, Irish cheddar and Worcestershire, then shape into 4 oblong patties.

Brown the Patties

Brown the patties on both sides in 2 tablespoons butter without cooking them through.

Finish in the Oven

Transfer the patties to an ovenproof pan and bake at 350°F for about 15 minutes, or longer as needed, until an instant-read thermometer reads 160°F in the center.

Brown the Mushrooms

Cook the shallots, garlic and mushrooms in the reserved pan until the mushrooms are soft, dark brown and have released their liquid.

Reduce the Stout Sauce

Cook the flour for 1 minute, add the stout, beef stock, Worcestershire and sugar, then simmer about 10 minutes until reduced by one-third and beginning to thicken.

Finish and Serve

Season the sauce, stir in the cream and simmer for 2 minutes. Turn off the heat, swirl in the final tablespoon of butter and serve over the hamburger steaks.

Recipe Guidance

Storage

Refrigerate the patties and mushroom stout sauce together in a shallow airtight container within 2 hours. Use within 3 to 4 days.

Reheating

Warm the patties gently in the sauce in a covered skillet over medium-low heat until the centers reach 165°F. Add a small splash of broth if the sauce becomes too thick.

Make Ahead

Shape the patties and prepare the sauce components up to 1 day ahead, keeping them covered and refrigerated. The fully cooked dish can also be chilled and gently reheated before serving.

Serving Suggestions

Serve the patties with plenty of mushroom stout sauce over mashed potatoes or alongside roasted root vegetables and greens.

Mary’s Introduction