Bistro Beef "Steaks" With Wild Mushroom Sauce

This recipe came from someone from the Agriculture Extension Services 5 years ago. The picture has always made my mouth water.

1 1/4 pounds ground round
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)
1 1/2 cups (12 ounces) beer, preferably honey lager, or non-alcoholic beer
1 package brown gravy mix
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves, crushed

1. Finely shred 1/2 onion. Thinly slice remaining 1/2 onion;set aside
2. 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". Sprinkle tops with salt and pepper, as desired.
3. Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes to medium ( 160 F) doneness, until not pink in center and juices show no pink color, turning once. Remove from skillet; keep warm.
4. Add sliced onion, mushrooms and 1/4 up of the beer to same skillet; cook over medium-high heat 5 minutes or until vegetables are tender, stirring occasionally.
5. 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. Soon sauce over patties; Sprinkle with remaining 1 teaspoon chopped thyme. Garnish with thyme, if desired.

I liked this recipe and did my husband, but we think we might substitute water or beef broth. The beer left a bit of a aftertaste.