Salisbury Steak
Originally, steak patties made from finely chopped or ground beef were known as Hamburg steaks (from which the name hamburger is derived) but that name gained disfavor in the early and mid-20th century as a result of two wars by English speaking countries against Germany. In the USA the steak made from ground meat came to be known as the Salisbury steak was named after a Civil-war era physician who developed a diet based on steaks made from ground beef for the troops.
Ingredients
Meat Mixture
- 1 1/2 pd ground beef
- 1/2 cup bread crumbs seasoned
- 1 tbsp ketchup
- 2 tsp mustard (prepared)
- 4 Worcestershire sauce
- 1 cube beef bouillon crumbled
- salt
- 1 tbsp salted butter
- 1 tbsp olive oil
Gravy
- 1 yellow onion halved and thinly sliced
- 2 cups beef broth more if needed for thinning
- 1 tsp ketchup
- 1/2 tsp white granulated sugar
- 1 cube beef bouillon
- 4 Worcestershire sauce
- 1 tsp cornstarch
- salt
Instructions
For the meat mixture
- Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
- Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
For the gravy
- Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
- Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.
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