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Playing Steak Out: Drunken Onion Gravy Over Sliced Steak with Mashed Potatoes and Spinach


For the onions
  • 3 tablespoons butter
  • 4 medium onions, sliced
  • Salt and pepper
  • 2 tablespoons flour
  • 1 bottle dark beer, such as Guinness
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef stock
For the potatoes
  • 2 pounds potatoes
  • Whole milk or half-n-half, for mashing
  • 2 tablespoons Dijon mustard
  • Salt and pepper
  • Grated nutmeg
  • 1 small bundle farm spinach, stemmed and chopped
For the steak
  • 4 flat-iron steaks or 2 pounds flank steaks
  • Salt and pepper
  • Oil, for drizzling


Serves: 4


Heat butter over medium heat. Add onions and season with salt and pepper. Cook to very sweet and caramel in color, 25-30 minutes. Add flour and stir 1 minute; add beer, Worcestershire and stock. Reduce heat and gently thicken gravy, 10-15 minutes more.

While onions cook, peel and chop up potatoes. Place them in a large saucepot, cover with water and bring to a boil. Salt water and cook potatoes to tender. Drain and return them to the hot pot. Mash with milk or half-n-half, mustard, salt, pepper and a little nutmeg, to taste. Mash spinach into potatoes to wilt.

While gravy thickens, cook steaks 8-10 minutes on a hot griddle or in a cast-iron skillet over medium-high heat.

Slice steaks and arrange on plates with mashed potatoes and spinach alongside. Top everything with the Drunken Onion Gravy.