Grass-fed Beef Recipe

Chop Steak

Bistro Chopped Steaks in Mushroom Sauce


1-1/4 pounds or so of ground beef patties work great
1 medium onion, cut in half
3/4 teaspoon salt Salt and pepper
8 ounces sliced assorted fresh wild mushrooms, such as oyster, cremini and shiitake (about 3 cups) any mushroom will do in a pinch.
1-1/2 cups (12 ounces) beer (preferably honey lager) or non-alcoholic beer
1 package (.87 to .88 ounce) brown gravy mix
2 teaspoons chopped fresh thyme or
1/2 teaspoon dried thyme leaves, crushed Fresh thyme (optional)

Prep & Cook:
30 min


Finely shred 1/2 onion. Thinly slice remaining 1/2 onion; set aside.

Combine shredded onion, ground beef and 3/4 teaspoon salt in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick oval "steaks". If you use patties simply knead the onion and salt into the patty gently.

Heat large nonstick skillet over medium heat until hot. Place patties in skillet and cook 10-12 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once. Remove from skillet. Season with salt and pepper, as desired; keep warm. Don’t overcook patties.

Add sliced onion, mushrooms and 1/4 cup of the beer to skillet; cook over medium-high heat 5 minutes or until vegetables are tender, stirring occasionally.

Combine gravy mix with remaining beer in small bowl, mixing until smooth; stir into mushroom mixture in skillet. Add 1 teaspoon of the chopped thyme; simmer 1 minute or until thickened, stirring frequently. Spoon sauce over patties; sprinkle with remaining 1 teaspoon chopped thyme. Garnish with thyme, if desired.