Step into a bygone era of American comfort with the timeless Classic Salisbury Steak. This dish, rooted in history and seasoned with tradition, has been gracing tables for generations. Join us on a journey through the savory details of its preparation, the cultural significance it holds, and the variations that make it a cherished classic.
The roots of Salisbury Steak trace back to the 19th century when Dr. James H. Salisbury, an American physician, championed a meat-centric diet. This paved the way for minced or ground beef recipes that evolved into the Salisbury Steak we know today. Over time, this dish became a symbol of home-cooked comfort and culinary tradition.
The Classic Salisbury Steak boasts seasoned ground beef patties, perfectly seared and bathed in a luscious Baby Bella and Onion Gravy. This iconic dish combines hearty flavors and a touch of nostalgia, offering a comforting and satisfying dining experience.
The Salisbury steak, nestled between the familiar realms of hamburgers and meatloaf, occupies a unique culinary space that offers the best of both worlds. It shares the ground beef foundation with hamburgers but takes it a step further by infusing flavors and textures reminiscent of meatloaf. This delightful hybrid captures the essence of comfort food, presenting a savory and satisfying experience that stands out in its own right. The Salisbury steak strikes a perfect balance, making it a timeless classic that satisfies diverse palates with its hearty, seasoned goodness.
While the classic rendition holds a special place in our hearts, Salisbury Steak is a canvas for creativity. Some may add Worcestershire sauce or Ketchup for an extra kick, while others experiment with different mushroom varieties. The variations are endless, making it a versatile dish that accommodates personal tastes.
Here is my version of this iconic American Classic:
Ingredients and Instructions:
Ingredients:
- 3.5 lbs lean ground beef
- All-purpose seasoning (Badia or whichever you prefer) to taste
- Ground mustard (1 tsp, optional)
- Half grated large onion
- Worcestershire sauce (2 tbsp, separated)
- Paprika (to taste)
- Cayenne pepper (to taste, optional)
- Seasoned breadcrumbs (about 1/2 cup)
- Milk (just to coat the breadcrumbs)
- 1 egg
- Olive oil
- 2 tbsp butter
- Minced garlic (1 tbsp)
- Julienned onion (from the other half of the onion)
- Flour (approximately 4 tbsp)
- Beef broth (25 oz)
- Browning sauce (1 to 2 tsp)
- Salt and pepper to taste
- Baby Bella mushrooms (about 14 to 16 oz, optional)
- 1 Lipton® French Onion Soup Mix pack (completely optional, but adds a nice flavor to the patties. You can totally skip this and your Salisbury Steak will still taste just as amazing.)
Instructions:
- Season ground beef with all-purpose seasoning, ground mustard, grated onion, 1 tablespoon of the Worcestershire sauce, Lipton® French Onion Soup Mix if using, and paprika.
- Create a panade with seasoned breadcrumbs, milk, and one egg. A panade is a mixture of starch and liquid, often used in cooking to add moisture and bind ingredients together. In the context of the Classic Salisbury Steak recipe, the panade is made with seasoned breadcrumbs, milk, and one egg. This mixture serves as a binder for the ground beef, helping to retain moisture and create a tender texture in the patties. The panade plays a crucial role in enhancing the overall quality of the Salisbury Steak by preventing the meat from becoming dry during cooking.
- Add half a cup of the mix to the meat and combine.
- If you spot large pieces of onion in the meat from grating the onion, like shown above, you can remove them. Then, combine with your hands, feel free to use gloves.
- Heat a skillet or cast iron over high heat, add a drizzle of olive oil and sear the patties.
- Pressing down on the top of the patties while one side is searing serves two purposes: it helps create a grill-style appearance, mimicking the iconic grill marks, and it also ensures that the patties have good contact with the hot surface, promoting an even sear on the bottom side. This technique is a simple way to enhance the visual appeal of the Classic Salisbury Steak, providing a touch of that beloved grilled aesthetic without needing an actual grill.
- Once both sides are seared, remove from the skillet and set aside.
- In the same skillet, add butter, garlic, julienned onion, and flour to create a Roux. Add beef broth, browning sauce, salt, pepper, cayenne pepper, the remaining tablespoon of Worchestershire sauce and paprika. Bring to a light boil.
- Add the patties back into the skillet, along with Baby Bella mushrooms. Simmer until the patties reach an internal temperature of 160 degrees F.
- Serve the Salisbury Steak on a bed of red skin-on garlic mashed potatoes and asparagus.
With its rich history, delightful variations, and a taste profile that strikes a harmonious balance, this dish continues to hold a special place in our hearts and kitchens. Whether enjoyed on its own or paired with your favorite sides, the Salisbury steak is a testament to the enduring appeal of hearty, homemade classics. So, gather around the table, savor the flavors, and let this iconic dish create new memories for generations to come.