Salisbury Steak

Salisbury steak is a dish originating in the United States and made from a blend of ground beef and other ingredients, being considered a version of Hamburg steak. Today, Salisbury steak is usually served with a gravy similar in texture to brown sauce, along with various side dishes, such as mashed potatoes and cooked vegetables (typically green beans and occasionally peas or corn). It is a common menu item served by diners and is frequently available as a TV dinner in supermarket frozen food sections.

Hamburg was a common embarkation point for transatlantic voyages during the first half of the 19th century and New York City was the most common destination. Various New York restaurants offered Hamburg-style American fillet,^[1][2] or even beefsteak à Hambourgeoise. Early American preparations of ground beef were therefore made to fit the tastes of European immigrants.^[3]

Origin of the name

James H. Salisbury (1823–1905) was an American physician and chemist known for his advocacy of a meat-centered diet to promote health, and the term Salisbury steak for a ground beef patty served as the main course has been used in the United States since 1897.^[4]

Salisbury recommended this recipe (somewhat different from modern Salisbury steak recipes) for the treatment of alimentation (digestive disorders):

Heat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage. […]

Previous to chopping, the fat, bones, tendons and fasciae should all be cut away, and the lean muscle cut up in pieces an inch or two square. Steaks cut through the centre of the round are the richest and best for this purpose. Beef should be procured from well fatted animals that are from four to six years old.

The pulp should not be pressed too firmly together before broiling, or it will taste livery. Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick. Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and season to taste with butter, pepper, salt; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired. Celery may be moderately used as a relish.^[5]

Salisbury Steak with Mushroom Gravy

Adapted from www.recipetineats.com

Calories: 286cal

Ingredients

Salisbury Steak

• 1/2 onion (white, brown or yellow)
• 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
• 1 lb/500g ground beef (mince)
• 1 garlic clove , minced
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube , crumbled
• 1/2 tsp Worcestershire sauce
• 3 tsp dijon mustard OR 2 tsp dry mustard powder

Gravy

• 1 tbsp olive oil
• 2 garlic cloves , minced
• 1/2 onion , finely chopped
• 5 oz/150g mushrooms , sliced
• 30g / 2 tbsp unsalted butter
• 3 tbsp flour (all purpose / plain)
• 2 cups beef broth / stock , low sodium
• 1/2 cup water
• 2 tsp dijon mustard
• 2 tsp Worcestershire sauce
• Salt and pepper

Instructions

Salisbury Steaks

• Onion grating – Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
• Mix – Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit “pasty” which will ensure your patties hold together well.
• Form patties – Divide into 5 and pat very firmly into oval patties around 3/4″ / 1 2/3 cm thick.

Cooking and Gravy

• Brown patties – Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove onto plate.
• Cook aromatics – If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
• Cook mushrooms – Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.
• Make gravy roux – Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
• Gravy – Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
• Finish cooking steaks – Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
• Season gravy – Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
• Serve salisbury steaks topped with the mushroom gravy – over mashed potato is ideal! Sprinkle with a bit of parsley if desired.