Try this Salisbury Steak Recipe, or contribute your own.
- 1 large egg
- 2 cups beef broth
- 1 lb ground beef
- 1 tsp onion powder
- 1 tbsp worcestershire sauce
- 2 tsp minced garlic
- 1/2 tsp ground black pepper
- 1/2 cup dry bread crumbs
- 2 tbsp all purpose flour
- 2 tbsp catsup
- 1 tsp seasoning salt or salt free seasoning
- 2 tbsp olive oil ( or vegetable oil)
- 2 medium sized yellow onions chopped
- Carbohydrate 16.1505137376911 g
- Cholesterol 129.9857029 mg
- Fat 19.1766128422462 g
- Fiber 0.834083200321966 g
- Protein 25.7890321921662 g
- Saturated Fat 7.28078065110442 g
- Serving Size 1 1 Serving (217g)
- Sodium 512.396886530234 mg
- Sugar 15.3164305373691 g
- Trans Fat 2.80808039950195 g
- Calories 347 calories
Step-by-step
- Place the ground beef into a large bowl.
- Next crack open the egg, and it into the bowl.
- Sprinkle in the bread crumbs and seasonings, then the worcestershire sauce.
- Use your hand ( or kitchen utensil) to mix all of the ingredients, then form 4 patties.
- Head over to the stovetop, and place a large skillet on the stovetop.
- Drizzle in 2 tbsp of oil, then turn the stove on medium.
- Once the oil is nice and hot, start adding in the patties.
- Brown each side of the patties, then remove them from the skillet.
- Toss in the onions, and fry them until they soften up a bit.
- Next, sprinkle in the all purpose flour, and stir.
- Add in the catsup, followed by the beef broth, then stir everything until it's well combined.
- Add the patties back into the pan, and smother them with the gravy.
- turn the heat down to low medium, cover, and let cook for about 15-20 minutes.
- Serve with mashed potatoes, rice, or pasta.
- Enjoy!
Dry bread crumbs act as the structural anchor in this formulation, absorbing rendered meat juices so the patties do not turn dense or rubbery during pan-searing. Dr. James Henry Salisbury invented this dish during the American Civil War, prescribing chopped beef muscle as a digestive remedy for soldiers suffering from camp diarrhea. Rather than mimicking a steak cut, the preparation relies on mechanical tenderness achieved by grinding tough cuts of meat and binding them with protein.
- Incorporate the bread crumbs and seasonings into the beef gently, stopping as soon as the components distribute evenly to avoid compacting the protein fibers.
- Heat the skillet over medium until the oil shimmers before adding the shaped patties, ensuring an immediate crust forms without overcooking the interior.
- Cook the onions slowly in the residual pan fats until translucent before dusting them with flour, which allows the raw starch flavor to cook out entirely.
- Simmer the finished patties in the covered pan on low-medium heat for 15 to 20 minutes to tenderize the beef completely while thickening the pan juices.
Standard heavy-bottomed skillets retain heat reliably, though cast iron works best when temperature stability matters most. Achieving a deeply browned exterior requires patting the raw beef surfaces completely dry with paper towels prior to mixing and searing.
