Tested till perfect Beef Patties with Stout Gravy
Beef Patties with Stout Gravy
Photography by Edward Pond

Beef Patties with Stout Gravy

These patties are made special with the addition of Stout beer, perfect for creating your own version of traditional pub fare!

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2010

  • rating starrating starrating starrating starrating star
  • Prep time 12 minutes
  • Cook time 13 minutes
  • Portion size 4


  • 1 1eggeggs
  • 1 1clove garliccloves of garlic, minced
  • 2 tbsp 2tbspWorcestershire sauce
  • 1 tbsp 1tbspprepared hot mustard
  • 1 lb 1lbmedium ground beef
  • 1 tbsp 1tbspvegetable oil
  • 1 cup 1cupsodium-reduced beef broth
  • 1 cup 1cupStout beer or water
  • 1 pkg (10 oz/284 g) 1pkg (10 oz/284 g)pearl onionpearl onions, peeled
  • 1 cup 1cupfrozen peas
  • 1 tbsp 1tbspcornstarch
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In bowl, whisk together egg, garlic, half of the Worcestershire sauce and 1 tsp (5 mL) of the mustard. Mix in beef. Shape into eight patties.

In skillet, heat oil over medium heat; fry patties, turning once, until digital thermometer inserted sideways into centre registers 160°F (71°C), about 10 minutes. Transfer to plate; cover and keep warm.

Whisk together broth, stout and remaining Worcestershire sauce and mustard; add to pan and bring to boil. Add onions and peas; simmer until onions are softened, 3 to 5 minutes.

Mix cornstarch with 1 tbsp (15 mL) water; stir into pan. Return patties to skillet; simmer until gravy is thickened.

Nutritional Information Per serving: about

cal 394 pro 26g total fat 23g sat. fat 8g
carb 16g fibre 2g chol 114mg sodium 390mg
potassium 531mg

% RDI:

calcium 5 iron 24 vit A 9 vit C 12
folate 18
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