Ingredients

• 4 slices bacon, thick sliced
• 1 1/4 lbs ground chuck
• 1/4 cup onion, minced
• 1/4 cup fresh parsley, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 medium onions, sliced
• 1 (8 ounce) package sliced mushrooms
• 2 tablespoons flour
• 1 (12 ounce) bottle dark beer or 1 1/2 cups beef broth
• 1/2 cup beef broth
• 2 teaspoons sugar
• 2 teaspoons tomato paste
• 1/2 teaspoon caraway seed
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon kosher salt

Instructions

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.