Salisbury Steak is an elegant burger with seasonings and gravy. Although the steaks look like burgers, the flavors are quite different. In fact, families can adapt the traditional recipe to their tastes. Some cooks shape the patties into ovals instead of rings.
I have had Salisbury Steak several times. One recipe, which I only made once, called for the addition of a can of stuffed ham, which added a smoky flavor to the patties.
The historical work of Myra Waldo, The Complete Round the World Meat Cookbook, published in 1967 and still on my bookshelf, contains an entire chapter on ground meats. According to Waldo, the hamburger has become a symbol of America. The minced meats chapter contains recipes for Mexican burgers, Burgundy burgers in wine sauce, Danish steak, Finnish beef patties, Italian pizza burgers, Russian burgers with heavy cream and, yes, a steak recipe. from Salisbury.
His recipe contains grated onion, chopped green pepper, garlic, and marjoram. I didn’t have any of these ingredients, so I created my own recipe, using extra lean ground beef, leftover French fried onions and chili sauce. Because the French fried onions contained salt, I did not add a supplement to the beef mixture. I served these fancy burgers with baked potatoes and a Boston lettuce salad (also known as Butter Lettuce and Bibb Lettuce), Roma tomatoes, avocado slices, and a honey mustard vinaigrette.
If you’re stumped at dinner, Salisbury’s steak with fried onions and savory gravy may be all you need. This recipe is easily doubled and you can make additional patties for another day if you want.
1 pound of lean ground beef 93%
1 slice of fresh bread, crust removed and torn into small pieces (I used whole wheat bread.)
1/2 cup crushed fried onions
Garlic pepper to taste
1 teaspoon of olive oil
1 teaspoon of butter
1 1/2 cup water
2 cubes of beef ingots (I used some with less salt.)
2 tablespoons of chili sauce
2 tablespoons of cornstarch
A little cold water
Place the ground beef in a large mixing bowl. Add the torn bread, water, onions and garlic pepper. Gently mix and form four 1 cm thick patties. Coat the patties with Wondra flour. Put olive oil and butter in a large skillet. As soon as the butter melts and the pan is hot, add the patties. Cook until crisp and brown on the underside, then flip. Cook for a few more minutes until the inside is no longer pink. Transfer the patties to a plate. Lower the heat. Add the water, beef cubes and chili sauce. Whisk over medium heat, stirring constantly, and making sure all the brown bits in the bottom of the pot are mixed with the sauce. Put the cornstarch in a small cup and stir in a little cold water until smooth and free from lumps. Whisk the cornstarch in the pan and cook until the sauce thickens. Return the beef patties to the pan. Cover and simmer over low heat for about 10 minutes. Serve with mashed potatoes, baked potatoes or cooked wide noodles. Makes 4 servings.
Copyright 2013 by Harriet Hodgson