Salisbury steak is a dish made from a blend of minced beef and other ingredients, which is shaped to resemble a steak, and is usually served with gravy or brown sauce. Hamburger steak is a similar product, but differs in ingredients. 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 popular in the United States, where it is traditionally served with gravy and mashed potatoes or noodles.
1 (10.5 ounce) can condensed French onion soup
2 lbs. Ground beef
1/2 cup dry bread crumbs
1 tbls all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tbls Worcestershire sauce
1 (10.5 ounce) can condensed Cream of Mushroom soup
1 onion, sliced
Salisbury Steak Shopping Tips
Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” – it will be more expensive, but better for your health.
Salisbury Steak Cooking Tips
The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.
Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.
Salisbury Steak With Brown Gravy
2 tablespoons canola oil
1 medium onion, chopped
1 1/2 pounds 80 percent lean ground beef
1 cup fresh bread crumbs
1 tablespoon grill seasoning
1 tablespoon Worcestershire sauce
1 large egg
1/2 (8-ounce) package sliced baby portobello mushrooms
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour 2 (14-ounce) cans beef broth