Salisbury Steak
Salisbury steak, or Hamburger steak, is a classic American dish made of minced beef which is shaped to resemble a steak and usually served in a brown sauce, usually with mushrooms. Salisbury steak was invented by an American physician, Dr. J. H. Salisbury (1823–1905). The term "Salisbury steak" has been in use in the United States since 1897.
It is popular in the United States, where it is traditionally served with gravy and mashed potatoes. Try French fried potatoes with the gravy in place of mashed potatoes for a change. Others like to serve theirs with cooked noodles. This sounds quite good, expecially if made with more of a beef stroganoff type gravy made with sour cream and mushrooms.
An endive salad tossed with a vinaigrette, as in the photo, would compliment the dish well.
In the recipes below, Chow makes their steak with a mushroom gravy; Rachael Ray makes hers with a carmelized onion gravy.
Salisbury Steak with Mushroom Gravy
from http://www.chow.com/
2 pounds lean ground beef
2 large eggs, lightly beaten
1/4 cup unseasoned dry breadcrumbs
2 teaspoons plus 1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon ground mustard
1/4 teaspoon freshly ground black pepper
5 tablespoons unsalted butter
8 ounces cremini mushrooms, cleaned, stems trimmed, and quartered (about 2 1/2 cups)
2 medium shallots, minced
1/4 cup all-purpose flour
1/2 cup dry red wine
1 (14-ounce) can low-sodium beef broth
Heat the oven to 350°F and arrange the rack in the middle. Combine ground beef, eggs, breadcrumbs, 2 teaspoons of the Worcestershire sauce, salt, mustard, and pepper in a large bowl and mix well. Shape into 8 (3-1/2-by-2-1/2-by-1-inch) oval patties and set aside.
Heat a large frying pan over medium heat and melt 1 tablespoon of the butter. When it foams, add 4 patties and brown, about 3 to 4 minutes per side. Transfer patties to a 13-by-9-inch baking dish. Brown remaining 4 patties, and transfer to the baking dish. Drain all fat from the pan but leave any browned bits.
Return the pan to medium heat and melt remaining 4 tablespoons butter. Add mushrooms and shallots and season with salt and freshly ground black pepper. Cook, stirring rarely, until mushrooms are slightly browned and soft, about 4 minutes.
Sprinkle flour over mixture and stir until fully incorporated. Cook, stirring occasionally, until flour is lightly toasted, about 3 minutes. Add red wine and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in broth and stir until smooth. Let mixture come to a boil and cook until sauce is reduced by half, about 13 minutes.
Add remaining 1 tablespoon Worcestershire sauce. Taste and add salt and freshly ground black pepper as needed. Pour sauce over patties in the baking dish and cover with aluminum foil. Bake for 20 minutes or until meat is tender and slightly pink in the middle.
8 servings
Salisbury Steaks with French Onion Gravy
Recipe courtesy Rachael Ray
Reviewers really liked this recipe.
EVOO for liberal drizzling
2 tablespoons butter
2 large onions, sliced
Salt and coarse black pepper
Ground thyme
1 bay leaf
2 pieces stale white bread, crust trimmed
Milk or half-n-half
About 1 2/3 pounds ground sirloin
1 large egg, beaten
1/4 cup Worcestershire sauce
3 tablespoons grated onion
2 tablespoons flour
1/2 cup dry white wine
1 cup beef stock
Watercress, for garnish, optional
Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.
Meanwhile, soak the bread in milk or half-n-half. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble into crumbs as you add to the bowl. Add the Worcestershire and grated onion to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about 15 minutes, turning occasionally. Transfer the meat to a plate.
Sprinkle the flour over the caramelized onions, stir 1 minute. Deglaze the pan you cooked the meat in with the wine and pour into the onions. Add the beef stock and thicken a moment. Serve the gravy over the Salisbury steaks. Garnish with a little watercress, if desired.
Rachael Ray served her Salisbury Steaks with Potatoes with Gruyere and Dijon.
4 servings
