Traditional Salisbury Steak is a traditional American recipe for a classic dish of minced beef, breadcrumb and spice patties that are fried and finished in mushroom and onion gravy before being served topped with the gravy. The full recipe is presented here and I hope you enjoy this classic American version of: Traditional Salisbury Steak.
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Salisbury steak is a dish consisting of minced beef and other ingredients typically served with some kind of gravy or brown sauce.
The term Salisbury Steak was created by the physician J.H. Salisbury and was introduced in 1888. J.H. Salisbury believed that certain foods, particularly starches, vegetables, and fruit, were the cause of many intestinal illnesses and diseases. As such, he created the Salisbury steak — minced beef flavoured with onion and seasoning that’s either fried or boiled and served covered with gravy or brown sauce.
In this 'Salisbury diet' he suggested that people should consume Salisbury steak three times a day with lots of hot water to flush the digestive system.
Ingredients:
For the Salisbury Steaks:
1kg minced beef
50g breadcrumbs
2 large eggs
1 tbsp Worcestershire sauce
1 tbsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp mustard powder
1 tsp freshly-ground black pepper
2 tbsp olive oil, for frying
For the Onion and Mushroom Gravy:
3 tbsp butter, divided
2 medium onions, sliced
5 garlic cloves, minced
500g mushrooms, sliced
40g plain (all-purpose) flour
1l beef stock, or chicken stock, vegetable stock, lamb stock, game stock etc
2 tbsp Worcestershire sauce
salt and freshly-ground black pepper, to taste
Fresh parsley, to garnish
Method:
In a large mixing bowl combine the minced beef, breadcrumbs, eggs, Worcestershire sauce, onion powder, garlic powder, salt, mustard powder, and black pepper. Mix well to combine using your hands then shape the meat mixture into 6-8 equal-sized oval patties.
Heat a large heavy-based frying pan or skillet over medium-high heat. Add the oil and swirl to coat the entire surface of the pan. Add the patties (you may not be able to cook all the patties at one time — work in batches if needed) and cook until browned and sides are crispy. Flip the patties and cook on the other side (approximately 1-2 minutes each side).
Remove the meat patties from the pan and set aside on a clean, warmed, plate. Repeat the cooking process with any additional patties as needed.
As soon as the Salisbury steak patties have finished browning, return the skillet to medium heat. Melt 1 tbsp of butter and add the onions. Cook the onions, stirring frequently, until they are soft and golden (about 6 minutes).
Stir in the sliced mushrooms and cook for an additional 4-5 minutes, stirring often. Add the garlic and cook for 1 minute more.
Stir in the remaining 2 tbsp of butter and sprinkle the plain flour evenly over the top. Stir continuously to incorporate the flour into the other ingredients and remove any lumps.
Now slowly stir in your choice of stock, then switch to a whisk and begin whisking continuously to remove any lumps that may have formed. Add the Worcestershire sauce and season to taste with salt and freshly-ground black pepper.
Reduce the heat to medium and simmer until the gravy starts to thicken (approximately 10 minutes). Stirring often during this time.
Tuck the Salisbury steak patties back into the gravy and simmer until the patties are cooked to your desired level of doneness (approximately 5-10 minutes), gently stirring the gravy around the patties every few minutes. Season to taste with additional salt and black pepper, to taste.
