| Need a recipe for salsbury steak
Posted: 11/14/2008 11:54:27 AM | Anyone remember the "real" salsbury steak? Not the stuff in a frozen dinner,but the real thing. I worked in a restaurant when I was 13,(almost 40 years ago) and they had a salsbury steak and rice dinner that was sumptuous.I don't even know what the meat was,but it wasn't hamburger! It was very tender though.We had it with gravy over white rice.Can anyone help? | |
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| Need a recipe for salsbury steak
Posted: 11/14/2008 12:17:37 PM | | Excuse the delete thing,I clicked it by mistake thinking I posted it twice,sorry guys.Please don't delete it until I get some answers,thanks! | |
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| Need a recipe for salsbury steak
Posted: 11/15/2008 1:06:13 AM | made it tonight!
1/2 lean ground beef
1/2 ground veal
cheese bread crumbs (moisten with milk)
parmesan cheese
parsley or dill
kosher salt
pepper
use your own measurements. everyone's tastes are different. mix and form patties.
fry until 3/4 done. slice up a large white onion. fry in the burger greese (add some oil if there isn't enough). when the onions are done, make a flour/butter roux . add beef stock or water. scrape the bottom of the pan to loosen the brown bits. once the gravy is thick enough for ya season with salt and pepper. add some parsley or dill. finish cooking the patties in the gravy.
serve over garlic mashed potatoes. and a dill pickle on the side!! | |
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| Need a recipe for salsbury steak
Posted: 11/15/2008 3:05:20 PM | Here's the way my mom did it. Never cared for it myself so I have seldom made it. No measurements or temperatures, but shouldn't be hard to figure out.
Add lipton onion soup mix and an egg (or two, depending on how much you are making) to some ground beef. Oh yeah, add some bread crumbs, too. Mix well. Shape into patties, place on baking pan and stick in the oven until done.
That's it!
You can substitute cream of mushroom soup (or just add it) for the onion soup mix and cut up some onion to add. | |
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| Need a recipe for salsbury steak
Posted: 11/16/2008 3:14:18 AM | The first few years I was married, when I was young,we would have dinner with my sister-in-law and her husband a couple of times a week. They lived next door and we would trade off. The brother-in-law loved Salisbury Steak and my sister-in-law couldn't make it, so I gave it a try and he loved it. This is what I did.
I have been grinding my own beef sinc I was a teen. I use chuck and for Salisbury Steak I make it a fine grind, but you can use whatever you get at the grocer. If you have a real butcher on duty at your grocer, then just ask him for some fine ground.
For 1 1/2# of beef add:
1/4 tsp poultry seasoning
2 tsp steak seasoning
1/2 tsp salt
1/2 tsp pepper
2 Tblsp cold milk
2 slices of fresh regular bread ground into crumbs in the prossesor, be careful not to grind it into a pasty glop, pulsing is best
I have never used an egg to bind it, but you could, if so only use 1
Mix it all together, but be careful not to squeeze it too hard. Make it into large oval patties no more than 1/2" thick.
I used to place these in the oven, but learned that these indorr grills like the George Forman work best. They made indoor buger makers like that all the way back in the 70's when I used to do this and I had one. It made the Salisbury Steak texture better than any other method.
I always kept broths and stocks on hand frozen, but you can use canned, boxed, or beef base. You want a beef one. To 3 cups add 1 tsp poultry seasoning and 1/4 tsp pepper, stirring in well with a wisk. Put about 2 rounded tsp of corn starch in a cup and mix in about 1/3 cup cold water and stir well, wisk into heated beef broth. This is your gravy.
Slice and saute 16 oz. of mushrooms and caramelize 1 or 2 medium onions. Add to gravy.
**Better way to make gravy and mushrooms.
Get a package of dehydrated shitake mushrooms. Boil the beef broth, add the mushrooms, cover and turn off heat. After 30 minutes remove the mushrooms, draining well with a slotted spoon and set aside. Make the gravy as usual with the mushroom/beef broth. Caramelize the onions and add both to the gravy.
Serve with mashed potatoes and a green vegetable.
***If you are a person that really likes the mushroom flavor in the meat for the Salisbury Steak, as I do, I have found that if I ground some of the dehydrated mushrooms to a powder and mixed in with the meat that it was even better. | |
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| Need a recipe for salsbury steak
Posted: 11/17/2008 2:02:45 PM | Awww come on! No one else ever eats Salisbury Steak????
I was hoping to see some good and different recipes here. It is something I haven't thought about in years.
I have seen a few people make what I would definitely call meatloaf and make it into patties, make gravy and call it Salisbury Steak.
Here is the history of Salisbury Steak...
SALISBURY STEAK
One of the earliest of the 'health food fadists', Dr. James H. Salisbury, a 19th century English/American physician (1823-1905), wrote 'The Relation of Alimentation and Disease'. He believed that diet was the main factor governing our health, so he created a special food and diet for his patients suffering from anemia, colitis, gout, rheumatism, arteriosclerosis, tuberculosis, and asthma.
He believed that vegetables and starchy foods could produce substances in the digestive system which poison and paralyze the tissues and can cause heart disease, tumors, mental illness and tuberculosis. He claimed our teeth are "meat teeth" and our digestive systems designed to digest lean meat, and that vegetables, fats, starches and fruit should only be 1/3 of our diet. Starch was digested slowly, so it would ferment in the stomach and produce vinegar, acid, alcohol and yeast, all of which were poisonous to our systems. His cure for this was his special diet, including Salisbury Steak, which should be eaten 3 times a day, together with lots of hot water to rinse out the digestive system
Here is his 'recipe':
"Eat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage.....The pulp should not be pressed too firmly together before broiling, or it will taste livery. Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick. Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and season to taste with butter, pepper, salt; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired."
Interesting, huh? | |
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| Need a recipe for salsbury steak
Posted: 5/16/2009 1:47:23 PM | I lost my original recipe and played around until got one that i liked.
1 pound hamburger
1 egg
1/8 teaspoon ground sage or rubbed sage ( i add a little more to suit my taste)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 a palmful of chopped parsley or even dried
1/4 cup panko bread crumbs
1/4 cup finely chopped onion
1/8 teaspoon liquid smoke
2 tablespoons water
4 ounce can of sliced mushrooms
beef broth12- 16 ounces. I use Wolfgang Pucks because I like the flavor
Cornstarch and water to thicken broth 1 heaping tablespoon starch to 1/4 cup of water
Mix first 10 ingredients until combined. Shape into 4 oval patties. Cook about 5-6 minutes per side, turning only once. Remove and keep warm.
Drain excess fat. Add cornstarch and water and mix until combined. Add to pan and whisk . Add beef broth and whisk and simmer. If its too thick add more broth. Add mushrooms and patties and simmer another 5-7 minutes.
I hope this helps. It is my nephews favorite meal. | |
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| Need a recipe for salsbury steak
Posted: 5/16/2009 4:05:39 PM | Reading these recipes I don't see much of a difference from Meatloaf. There was a hamburger thread that was going around a little while ago and most people were listing ingredients that really were for meatloaf.
Anyways, looking at meatloaf recipes and the recipes here, they are almost identical.
Couldn't you just make it as a meatloaf, then cover it with the gravy?
I would think that if you were making more than a couple servings, that would be a way to go.
Thoughts?
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| Need a recipe for salsbury steak
Posted: 6/23/2009 3:43:10 PM | I saw this thread and thought about what Rick said. Do most people make their meatloaf like Salisbury Steak? Maybe that is why I never recognized it and wouldn't eat it. My mom only had one good meal and it was her meatloaf, so I guess if it wasn't like hers, I wouldn't eat it. I had to leave her something that I thought was special and all her own. Here is her recipe and it is totally differnt than my Salisbury Steak.
MEATLOAF - very simple
2# ground beef chuck 80/20 very important
1 very large onion chopped
1/2 of a green bell pepper
1 can of whole tomatoes, crushed with your hands, reserve juice
2 sleeves saltines, crushed
3 eggs
salt and pepper to taste
ketchup
She threw it all in together in a very large bowl, except for the tomato juice and the ketchup. After mixing well she shaped it into a big loaf in a rectangular pyrex, added the tomato juice and a little water, covered with foil. Baked at 350 for 45 minutes, uncovered and put a thick layer of ketchup on top and baked uncovered for another 20 minutes. Ton this day it is the only meatloaf I love.
What is eveyone elses thoughts on your own, basically the same, or totally different? | |
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| Need a recipe for salsbury steak
Posted: 6/23/2009 4:37:23 PM | .I don't even know what the meat was,but it wasn't hamburger!
I make something that is kinda like a salsbury steak, but I make it with round steak. It could be what you are thinking of. It's so easy, I don't even use measurements.
Thin round steak
Several packets of onion gravy mix
onions
flour
Dredge round steak in flour and drop in hot oil just long enough to brown each side. Should still have juice oozing. Put on plate. Pour most of the oil from frying pan. Follow directions on onion gravy mix. I usually make the gravy just a tad bit thinner because it is going to cook awhile. Slice onion and put in gravy, and return steak to gravy. Let cook until steak and onions are tender . Serve with rice or smashed potatoes.
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| Need a recipe for salsbury steak
Posted: 6/23/2009 4:53:11 PM | You might be thinking of the tenderized beef steaks you can find in some grocery stores - mom used to use them occasionally for salisbury steak. If you can't find them, here's an old recipe we used to use - you can add/delete ingredients to suit.
Salisbury steak
1 lb. ground beef
1/3 cup minced onions
1/4 cup bread or cracker crumbs
1 egg, slightly beaten
1-1/2 tbsp. prepared horseradish, or to taste
1 tsp. salt
1 tsp. pepper
3-4 tbsp. butter
Gravy
1 onion, sliced into rings
8-10 large mushrooms, sliced
1 tsp. sugar
2 cups beef broth
1 tbsp. garlic, minced
1 tbsp. tomato paste
1/2 tsp. dried thyme leaves
2 tbsp. flour
1/4 cup dry red wine, optional
Combine ground beef, minced onions, cracker or bread crumbs, egg, horseradish, and salt and pepper. Shape into oval patties. Heat 2 tablespoons of butter in a skillet. Cook patties until they are no longer pink inside, about 7-8 minutes each side. Remove from pan. Sauté mushrooms until done; remove from pan; set aside. Add onions and sugar to the pan and sauté for about 5 minutes. Stir in garlic and tomato paste. Sauté for 60 seconds or until paste is browned. Sprinkle the onions with flour and cook for 60 seconds. Stir in mushrooms, beef broth, wine, salt and thyme. Return your patties to the pan and simmer for 10 minutes.
Note: Can also barbecue the patties then place in gravy to simmer. | |
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| Need a recipe for salsbury steak
Posted: 6/23/2009 6:07:22 PM | | miss salmon........and i cant believe i'm saying this.....but i think i can improve your recipie.......add 4 or 5 strips of very smokey bacon to the meat when you grind it........you dont really taste the bacon.......but it adds that hint of smokiness that steak has.........try it.it makes a surpriseing differance | |
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| Need a recipe for salsbury steak
Posted: 6/23/2009 6:15:27 PM | Hi Rax, yeah you are probably right. Something deeply smokey.
When I revived this thread I wondered if anyone would notice what I wrote (last entry), I think my question might be a lost cause. DANG! I really wanted to know.
I may have to start a new thread to get the answer. | |
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| Need a recipe for salsbury steak
Posted: 6/23/2009 6:22:02 PM | | SS, I know you to be a gal who enjoys a little Mexican flavor to her food. Try using a jar of Salsa or Piquente sauce instead of tomatoes. And I really like cornflake crumbs in my meatloaf. It could all be in my head, but it seems to make the meatloaf a little firmer. | |
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| Need a recipe for salsbury steak
Posted: 6/23/2009 6:31:32 PM | Pazoozoo, you know it! LOL
I have never used the picante in my meatloaf, but I always make jalapeno cornbread with it! LOL
The real question is,
DO YOU MAKE YOUR MEATLOAF AND SALISBURY STEAK BASICALLY THE SAME?[/B]
reference msg 9 and 111 | |
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| Need a recipe for salsbury steak
Posted: 6/23/2009 7:55:13 PM | Nope, two different recipes. My salisbury steak doesn't have all the ingredients my meatloaf has. Depending on what is in the fridge, I have put everything, including shredded carrots, celery, rice, and even English peas in my meatloaf.
Thinking about it, I probably couldn't give a recipe for my meatloaf if I had to. It's different everytime. Sort of "Adventures In Cooking" type thing.
Sigh...it's downright pitiful when a person can get excited about meatloaf. | |
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| Need a recipe for salsbury steak
Posted: 6/23/2009 9:40:58 PM |
so he created a special food and diet for his patients suffering from anemia, colitis, gout, rheumatism, arteriosclerosis, tuberculosis, and asthma.
seems funny that a dr would recommend eating red meat for people suffering from colitis and gout considering that red meat can aggravate both ailments...
SS... maybe your boy ilikeink would know a lot more about it than most of us simple folk...he seems to have an opinion on everything | |
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| Need a recipe for salsbury steak
Posted: 6/23/2009 10:16:12 PM | Salisbury steak is one of those rare foods with nine lives. Did you know this particular recipe originated as 19th century American health prescription? In some ways, J.H. Salisbury's high-protein diet was not unlike those avocated today. By the late 19th/early 20th century Salisbury steak lost its health connection. It became obscured by the more popular "hamburg/hamburger" steak.
According to some food historians, Salisbury steak resurged in America (in name, but not in mission) during World War I. Why? Nationalism. At that time anything connected with Germany (Hamburg/Hamburger) was popularly obliterated. When the war ended people returned to their old food habits. Hamburgers returned. Salisbury steaks took a new turn. They were now promoted by savvy marketers as upscale hamburgers. After World War II the primary difference between hamburgers and Salisbury steaks was this: hamburgers were marketed as fast food (sold on a bun), Salisbury steaks were marketed as family fare (featured in suburban restaurants).
"Salisbury steak.
A patty made of ground beef and seasonings that is usually broiled. The dish was named after Dr. James Henry Salisbury, who devised a "meat cure" for Civil War soldiers suffering from "camp diarrhea." Salisbury insisted they be fed a diet of chopped beef patties cut from disease-free animals' muscle fibers...He went on to advocate this same diet for all Americans, advising them to eat beef three times a day for health benefits. The term dates in print to 1895. The Salisbury steak is often cited as an early example of what was soon to become the hamburger."
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 280)
"In American English, Salisbury steak is an upmarket name for a hamburger. It commemorates J.H. Salisbury (1823-1905), a doctor well known for his public pronouncements on dietary matters...The term is first recorded in 1897, but it really came into its own during the First World War, when patriotic Americans took exception to the German hamburgers."
---An A to Z of Food & Drink, John Ayto [Oxford University Press:Oxford] 2003 (p. 296)
"Food faddists flourished in the nineteenth-century United States, partly becasue so little was known about human nutrition...Dr. James H. Salsibury (1823-1905) condemned "starches" as the cause of numerous diseases, and advocated a diet consisting mostly of lean beef, preferably ground. ..A well-educated man with a background in chemistry and medicine, Salisbury all his life thought of himself as a research scientist as well as a physician. His early studies of fungi show that he was groping vaguely toward a germ theory of disease..."
---Rare Bits: Unusual Origins of Popular Recipes, Patricia Bunning Stevens [Ohio University Press:Athens OH] 1998 (p. 107)
"On both sides of the Atlantic, the decades that straddled the turn of the century constituted a veritable Golden Age of food faddism. An unusually large array of vegetarians...faced spirited challenges from aggressive meat-eaters who swore by regimens such as the Salisbury all-beef diet."
---Revolution at the Table: The Transformation of the American Diet, Harvey Levenstein [Oxford University Press:New York] 1988 (p. 86)
Compare these recipes:
[1935]
Salisbury Steak
The Salsibury steak does not differ much form the Hamburger. In cooking, the Hamburger is generally fried, while the Salisbury steak is usually broiled. In the composition of Salsibury steak marrow is used in place of the suet, and in the Salisbury mixture the onions are omitted, and the bread is best left out. Water can be used to advantage. On the whole, the beef should be of a choice grade, as the Salisbury has more class, and sells for about ten cents more per portion. Some flavor with sherry wine. Following are some entree suggestions: Grilled Salisbury steak with bacon; Broiled Salisbury steak with French fried onions; Combination Salisbury steak, cafeteria."
---The Hotel Butcher, Garde Manger and Carver, Frank Rivers [Hotel Monthly Press:Chicago] 1935 (p. 22)
[1950]
Salisbury Steak
4 strips bacon
1 1/2 pounds ground beef (chuch or round)
1 tablespoon ground pork
1 tablespoon chopped onion
1 tablespoon minced green pepper
1 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon pepper
Chop bacon and mix lightly with meat, onion, green pepper, parsley and seasonings. Shape into cakes and place them 3 inches under broiler heat. Broil 12 minutes, turning once. Serves 6."
---Culinary Arts Institute Encyclopedic Cookbook, Ruth Berolzheimer editor [Culinary Arts Institute:Chicago] 1950 (p. 361)
Note: Salisbury's original recipe was ground meat seasoned with Worcestershire and horseradish or lemon juice. | |
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| Need a recipe for salsbury steak
Posted: 6/25/2009 2:06:59 PM | for a meat that isn't hamburger ... maybe you were thinking of "Swiss Steak" ??
I buy steak and have the butcher put it thru the "chopper" once ... just once ... then I take it home and prepare it with seasonings, etc. ... I usually make a brown gravy to go with it but sometimes add a tomato "gravy" instead ...
was that maybe it? | |
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