When I think of Salisbury Steak, I’m instantly transported back to my childhood. My neighbor, Mrs. Thompson, was an avid traveler and a culinary enthusiast. She often shared stories of her adventures, and one of her favorites was her trip to Salisbury, England. It was there that she first tasted the authentic Salisbury Steak, a dish that had been passed down through generations.
One evening, Mrs. Thompson invited our family over for dinner. The aroma that wafted from her kitchen was intoxicating. As we sat down to eat, she began to recount her journey to Salisbury and how she learned the recipe from a local chef. The steak was unlike anything I had ever tasted – tender, flavorful, and drenched in a rich gravy. It was a meal that left an indelible mark on my culinary memory.
Today, I’m excited to share with you the magic of Salisbury Steak, a dish that has not only a rich history but also holds a special place in my heart. Whether you’re making it for a family dinner or a special occasion, this recipe is sure to impress.
How to Prepare Salisbury Steak
Ingredients for Salisbury Steak
- 1 1/2 pounds of premium ground beef
- 1/2 cup of homemade breadcrumbs
- 1 tbsp of rich heavy cream
- 2 tsp of aromatic dry mustard
- 1 finely crumbled beef bouillon cube
- 4 dashes of authentic Worcestershire sauce
- 1 tbsp of organic ketchup
- 1/2 tsp of sea salt
- 1/2 tsp of freshly ground black pepper
- 1 tbsp of extra virgin olive oil
- 1 tbsp of unsalted butter
- For the Gravy:
- 1/2 of a fresh onion, thinly sliced
- 2 1/4 cups of aromatic beef broth
- 4 dashes of Worcestershire sauce for that extra kick
- 1 tbsp of ketchup for sweetness
- 2 tbsp of cornstarch for thickening
- Salt and pepper, adjusted to your taste
Directions for Salisbury Steak
- Begin by preparing the steaks. In a mixing bowl, combine the beef, breadcrumbs, cream, mustard, bouillon, Worcestershire sauce, ketchup, salt, and pepper. Work the mixture until well combined.
- Shape the mixture into 6 elongated patties. In a skillet, heat the olive oil and butter over medium heat. Cook the patties until they develop a golden crust and are cooked through.
- For the gravy, sauté the onions in the same skillet until they turn a golden hue. Add the beef broth, Worcestershire sauce, and ketchup. Let it simmer for a few minutes until the liquid reduces slightly.
- In a separate bowl, create a slurry by combining the cornstarch with the remaining beef broth. Gradually add this to the gravy, stirring continuously. Let it bubble and thicken for a few minutes. Season with salt and pepper.
- Return the steaks to the skillet, immersing them in the gravy. Let them simmer for a few more minutes, ensuring they are well-coated with the gravy.
Frequently Asked Questions
What is the origin of Salisbury Steak?
The Salisbury Steak is named after Dr. James Salisbury, who believed that beef was essential for good health. It became popular in the United States in the late 19th century.
Can I use other meats for this recipe?
Absolutely! You can substitute ground beef with ground turkey and use chicken broth instead of beef broth for a lighter version.
How can I make the gravy richer?
For a richer gravy, you can add a splash of red wine or use a beef demi-glace for added depth of flavor.
What sides go well with Salisbury Steak?
Classic sides include mashed potatoes, green beans, and a crusty bread to soak up the delicious gravy.
Can I freeze Salisbury Steak?
Yes, Salisbury Steak freezes well. Make sure to store it in an airtight container and reheat gently to retain its flavor and texture.
How long can I store leftovers in the refrigerator?
Leftovers can be stored in the refrigerator for up to 3 days. Ensure they are stored in an airtight container to maintain freshness.
Can I use fresh herbs in the recipe?
Of course! Fresh herbs like rosemary, thyme, or parsley can enhance the flavor profile of the dish.
Is there a vegetarian version of Salisbury Steak?
Yes, you can use a blend of mushrooms, lentils, and breadcrumbs to create a vegetarian patty. Use vegetable broth for the gravy.
Can I make this recipe gluten-free?
Yes, simply use gluten-free breadcrumbs and ensure that your Worcestershire sauce and beef broth are gluten-free as well.
Farmer's Salisbury Steak
- 1 1/2 pounds ground beef
- 1/2 cup seasoned breadcrumbs
- 1 tbsp heavy cream or whole milk
- 2 tsp dry mustard
- 1 crumbled beef bouillon cube
- 4 dashes of Worcestershire
- 1 tbps ketchup
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 onion thinly sliced
- 2 1/4 cup beef broth
- 4 dashes Worcestershire sauce
- 1 tbsp ketchup
- 2 tbsp cornstarch
- Salt and pepper to taste
- First make the hamburger steaks. Combine the beef, breadcrumbs, heavy cream, mustard, bouillon, Worcestershire, ketchup, salt and pepper in a bowl.
- Knead everything until it’s evenly combined. Form into 6 oblong patties. Heat a large skillet over medium heat and add the olive oil and butter. Fry the patties on both sides until nice and crusty on the outside and not pink in the middle. Place on plate and set aside.
- Time to make the gravy, add the onion to the pan. Salute the onion for several minutes, until golden brown. Add 2 cups of the beef broth, Worcestershire and ketchup.
- Stir and cook for 2 to 3 minutes. The liquid will reduce. Make a slurry by mixing together the cornstarch and remaining 1/4 cup beef broth. Pour the slurry into the gravy. Stir and let bubble up and thicken for 4 minutes. Add salt and pepper to taste.
- Add the hamburger steaks back into the sauce. Nestle the steaks into the gravy. Spoon some of the gravy over the top of the steaks and simmer for couple minutes.