Salisbury steak – a humble yet delicious dish of interesting origins that is a classic of the meat and potatoes American diner, Citizens!
Salisbury steak is a dish made from a blend of ground beef and other ingredients, which is shaped to resemble a steak, and is usually served with gravy or brown sauce.
Salisbury steak was invented by an American physician, Dr. J. H. Salisbury (1823–1905), an early proponent of a low-carbohydrate diet for weight loss. The term “Salisbury steak” has been in use in the United States since 1897. The dish is traditionally served with gravy and mashed potatoes or noodles.
While many of us know this dish from its infamous popularity in school lunches or “TV dinners”, making an appearance as a meat “hockey puck” (with a similar consistency, I might add) mercifully hidden under a pallid and insipid gravy, the true Salisbury steak is a thing of savor and true culinary excellence.
I shall put you on the true path, Citizens – try my recipe and I promise, you and your family will be hooked for life! 🙂
Battle on, The Generalissimo
6 ounces minced onion
1 ounce minced garlic
3 tablespoons butter
2 pounds ground beef
8 ounces unseasoned bread crumbs
3 ounces chopped flat-leaf parsley + extra for garnishing
Kosher salt and lots of freshly cracked black pepper, both to taste
1 ounce chopped fresh marjoram
12 ounces cooked and diced button mushrooms
2 ounces butter
2 ounces flour
15 ounces beef stock, preferably homemade or low-salt
¾ pound pound sliced button mushrooms
¼ pound dried Porcini mushrooms, soaked in 8 ounces hot beef stock for 1 hour, cut into pieces and stock reserved, minus any grit
1 ounce good-quality brandy, flamed (optional)
1 teaspoon Maggi seasoning or to taste (optional)
Kitchen Browning sauce to taste (optional)
2 Maui (or Vidalia or Walla-Wallas) or mild onions, sliced ½-inch thick, mixed with 1 tablespoon of oil in a bowl
Sauté onions and garlic in 1 tablespoon butter until translucent and set aside to cool. Mix beef with cooled onion mixture, eggs, bread crumbs, parsley, marjoram, salt, pepper and button mushrooms.
Form into 4-ounce patties and sauté in the remaining 2 tablespoons of butter until golden brown on both sides and set aside.
In a saucepan melt 2 ounces of butter and add flour. Cook over low heat for 1 minute until a ‘wet sand’ consistency is reached.
Begin to add the stock ⅓ at a time, whisking and bringing to a simmer each time making sure there are no lumps. Add porcini mushrooms plus their soaking liquid and optional ingredients (if using) and simmer for ½ hour to reduce.
Place patties in a roasting pan and pour gravy over them. Bake in a preheated 375 degree oven for 45 minutes.
While the patties are cooking: in a very hot pan, add 1 tablespoon of oil. Let it heat a few seconds. Add the sliced Maui onions to the skillet. Sear for one minute before you stir them. Then every 90 seconds or so, stir them, scraping the bottom of the skillet using the spatula. Sauté them for a total of five or six minutes. They should be soft and have a few charred spots. Set aside.
Garnish with the grilled Maui onions and additional chopped parsley and serve with mashed potatoes or buttered noodles.