Originally named Hamburger Steak, this dish was created during the American Civil War, by a union doctor named James Henry Salisbury. During World War I, the anti-German sentiment in the United States caused a rebranding of German sounding foods and this dish was renamed Salisbury Steak. In the 1950’s the dish evolved to include breadcrumbs, onions, and a savory mushroom gravy, making this a classic American comfort food.
Salisbury Steak
Description
Salisbury Steak Ingredients
Steak Patties
Mushroom Sauce
Instructions
Steak Patty Directions
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Combine all the steak patty ingredients, except the olive oil, in a large bowl. Mix until all ingredients are fully incorporated.
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Equally divide the mix into 4 portions. Then form them into flat oval shaped patties, about 1/4 inch thick.
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Heat the olive oil in a large skillet.
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Gently place the steak patties in the skillet and cook until both sides are browned.
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When both sides of the steak patties are browned, remove them from the skillet and set aside.
The steak patties will not be fully cooked at this step. They will finish cooking in the sauce.
Mushroom Sauce Directions
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In the same skillet used for cooking the steak patties, add the olive oil, garlic, onions, and mushrooms. Cook until the onions are translucent and the mushrooms are tender.
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Add the butter and heat it until it melts.
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Stir in the flour, coating everything in the skillet.
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Combine the beef bouillon, water, Dijon mustard, and Worcestershire sauce. Then, slowly, adding a little of the beef broth at a time, stir it into the skillet.
By adding small prortions of liquid and mixing as you go, you won't get flour clumps in the sauce.
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After the broth has been added, bring the sauce to a simmer. Then return the steak patties to the skillet.
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Simmer until the sauce has thickened and the steak patty has an internal temperature of 145 degrees Fahrenheit.
How to plate Salisbury Steak
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Place one steak patty on a plate, then drizzle the sauce over it.
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