Take Down Irish Stout: Confluence Brewing Company-Des Moines, IA

You ever want one of those classic meaty meals that roasts the day away in your oven, but don’t want to turn your summertime kitchen into a sweat lodge. I’ll answer for you…Yes, you have skipped on your cravings for that very reason. Grandma’s famous pot roast  gets shelved for the fall. However, virtually all those comfort food delights can be accomplished on your outdoor grill with a little know-how and a couple alterations to your usual preparation. The Kitchen of Team Goodvin presents a masterpiece of Salisbury Steak that called for an Iowa brew to send it over the top. (Click on the pictures for measurements and descriptions.)

Prep Time: 15 Minutes          Cook Time: 50 Minutes          Yield: 6 Generous Servings

-Preheat Grill on Low Setting

For the Mushroom-Onion Topping: Quarter all mushrooms, julienne onion, and set aside with garlic and horseradish.

16oz Baby Bella mushrooms rinsed and quartered.

2 mid-size White onions julienne

1/2 tablespoon prepared extra hot minced horseradish

1 1/5 tablespoon minced fresh garlic

For the Salisbury Steaks: Place ground beef into a large mixing bowl. Hand mix thoroughly, but gently, the spices, breadcrumbs, eggs, soup, and Parmesan into the ground beef. Form into 6 evenly shaped meatballs.

2 lbs 80-20 ground beef

3 tsp onion flake, 2 tsp smoked paprika, 2 tsp dried thyme, 2 tsp dried mustard, 2 tsp granulated garlic, 1 tsp celery salt, 1 tsp red pepper flakes

1/2 cup Panko breadcrumbs seasoned with Kosher salt and coarse black pepper, 1/3 cup shredded Parmesan cheese, two large eggs

1 can can Campbell’s Golden Mushroom Soup

6 Salisbury Steak balls

For the Take Down Stout Gravy: Feel free to use a side-burner on your grill if you have one. Or you may need to use your stove top a little if you don’t. Or just go buy a grill with a side burner! Any-who..Melt the butter and then whisk in the AP flour. Next add the  beef consomme, Take Down Irish Stout, (be sure to have enough stout on hand to drink with the meal. Maybe get two bottles..Or 37) Worcestershire sauce, and sage. Kosher salt and black pepper to taste. Bring to a slight boil whisking constantly. Gravy lumps are for amateurs. Or just call them little tiny dumplings. That’s what I do. When gravy comes to a boil, reduce the heat to the lowest setting possible and simmer. Let the gravy simmer that is. You keep rock’n it, you chef’y Mc’chef-erton, you.

4 tablesppons unsalted butter and 1/4 cup AP white flour

1 can Campbell’s Beef Consomme

2 cups Confluence Take Down Irish Stout

Cooking the Steaks: Place a mid-size cast iron skillet on the grill and turn the heat to high. Add 2 tablespoons of preferred oil or fat to the pan. (We used rendered bacon fat for this dish. Because hell, yea!) When the skillet is very hot, add the onion and mushrooms and begin to saute. Next add the horseradish and garlic. Kosher salt and black pepper to taste. Saute until onions are soft but not translucent. Remove the onions and mushrooms from the pan and place in a bowl. Place the steaks onto the hot skillet and sear both sides of each steak until golden brown but not cooked all the way through. When steak searing is complete, keep them in the skillet and pour gravy halfway up the pan. Make sure to keep some of the gravy separate. You’ll want some for later. Like on your finished Salisbury Steaks. Or whatever the hell it is you do with that stuff. Moving on…. Place the onions and mushrooms on top of the steaks. Leave uncovered and shut grill lid. Reduce to medium-high heat and monitor the internal heat of the grill. make sure not to have it above 400 degrees Fahrenheit. Cook for 45-50 minutes rotating the skillet every 10-12 minutes to ensure an even roast on all the steaks. I threw on some fresh flat leaf parsley from our herb garden towards the end. Like I was spiking a football. That’s the preferred method when adding garnish. Now pull out some chest hair! Not you, Mom!

Salisbury Steak w/ Confluence Irish Stout Gravy

Listen to the steaks bubble inside your grill and dream of the unforgettable meal that’s imminent. When complete, the steaks will have a similar texture to classic meatloaf with the onions translucent and the mushrooms turned into little bites of amazing richness. I LOVE the onions and mushrooms that stick to the side of the skillet and get caramelized from the fat of the steaks. MINE!  We sizzled up some home-fries from the leftover baked potatoes from the night before. The best way to make them if you ask me. Mashers or any of your favorite potato recipe would be great company with these steaks. Be sure to have a glass of Take Down Irish Stout with your meal as it will enhance its incorporated flavor in the gravy and Salisbury Steaks. And pour the gravy on everything like that dumb uncle of yours does during Thanksgiving. Every. Single. Year. This time there’s enough for everyone!

Be sure to read about all our other home cooked meals from the kitchen of Team Goodvin on Iowa Recipe Quest!