Salisbury Steak is a sophisticated hamburger with seasonings and sauce. The flavours of the steaks are quite different from those of hamburgers. In fact, families can modify the traditional recipe to suit their preferences. Some cooks shape the patties into ovals rather than rounds.
I’ve made Salisbury steak a number of times. One recipe, which I only made once, called for the addition of a can of deviled ham, which gave the patties a smoky flavour.
The Complete Round-the The World Meat Cookbook by Myra Waldo, published in 1967 and still on my book shelf, has an entire chapter on ground meats. According to Waldo, the hamburger has become a symbol of America. Mexican burgers, Burgundy burgers in wine sauce, Danish Beefsteak, Finnish Beef Patties, Italian Pizza burgers, Russian Hamburgers with Heavy Cream, and, yes, Salisbury Steak are all included in the ground meats chapter.
Her recipe calls for grated onion, green pepper, garlic, and marjoram. I didn’t have any of these ingredients, so I made my own with extra lean ground beef, leftover French fried onions, and chilli sauce. Because the French fried onions were salted, I didn’t add any salt to the beef mixture. These fancy burgers were served with baked potatoes and a salad of Boston lettuce (also known as Butter lettuce and Bibb lettuce), Roma tomatoes, sliced avocado, and honey-mustard dressing.
If you’re stuck for dinner ideas, Salisbury Steak with French Fried Onions and Tasty Sauce might be just what you’re looking for. This recipe can easily be doubled, and you can freeze any leftover patties for another day.
1 pound 93% lean ground beef
1 slice fresh bread, crust removed, and torn into small pieces (I used whole wheat bread.)
1/2 cup crushed French fried onions
Garlic pepper to taste
1 teaspoon olive oil
1 teaspoon butter
1 1/2 cups water
2 beef bullion cubes (I used ones with reduced salt.)
2 tablespoons chili sauce
2 tablespoons cornstarch
A little cold water
In a large mixing bowl, combine the ground beef. Combine the shredded bread, water, onions, and garlic pepper in a mixing bowl. Combine gently and shape into four inch-thick patties. Wondra flour should be used to coat the patties. In a large skillet, combine the olive oil and butter. When the butter has melted and the skillet is hot, add the patties. Cook until the undersides are crispy brown, then flip. Cook for a few minutes longer, or until the inside is no longer pink. Place patties on a plate. Reduce the heat. Pour in the water, beef cubes, and chilli sauce. Stir constantly over medium heat, making sure all of the brown bits from the bottom of the pan are mixed into the sauce. In a small cup, whisk together cornstarch and a little cold water until smooth and lump-free. Cook until the sauce thickens, whisking in the corn starch. Return the beef patties to the skillet. Simmer for about 10 minutes, covered, on a low heat. Serve with mashed potatoes, baked potatoes, or wide cooked noodles. This recipe serves 4 people