Salisbury steak is a low-cost meat dish made from ground beef mixed with eggs, onions, milk, and breadcrumbs, shaped into a patty and cooked. It is traditionally served with sauce and garnishes, and was popularized in the 19th and 20th centuries as an inexpensive way to add protein to a meal. Salisbury steak can be found in the United States and Japan, where it is sometimes elevated to a gourmet offering.
Salisbury steak is a meat dish made by mixing lean ground beef with several ingredients before shaping it into a patty and cooking it. From a distance, it looks like a whole steak, although the resemblance is less obvious up close. This dish is traditionally served with sauce, and is a common offering in institutions and packaged meals, due to the relatively low cost of this dish compared to meat dishes. It’s also possible to make Salisbury steak from scratch at home, and some restaurants offer it, occasionally elevating it to a gourmet offering.
In addition to ground beef, the traditional Salisbury steak includes eggs, onions, milk and breadcrumbs, mixed together and pressed into a patty. The patty can be fried, grilled, or baked, depending on the cook’s taste. To accompany the gravy, the pan can be defrost or the cook can use gravy from another cooking project, and ingredients such as grilled onions or mushrooms can be added as garnishes. Parsley and other green side dishes are also not unheard of.
This dish is sometimes referred to as hamburger steak. It was popularized in the 19th and 20th centuries as an inexpensive way to add protein to a meal, as the beef used is typically low quality and the blend of ingredients stretches the meat. The name is a reference to James Henry Salisbury, an American physician who promoted the consumption of beef for the maintenance of general health. Well into the 1960s in America, Salisbury steak was a frequent offering on the dinner table.
Depending on how it is prepared, Salisbury steak can be moist, flavoursome and tender or shriveled and dry. People who have only accompanied this food in an institutional setting are sometimes surprised to learn that it can be quite interesting when prepared by a competent cook with high quality ingredients, especially if the cook plays with the basic recipe to add interesting flavours. .
Salisbury steak is most commonly found in the United States, its country of origin. It is also served in Japan, where it can be lightened considerably with the use of panko crumbs, rather than the heavier American-style bread crumbs, and with the use of the highest quality beef. Some Japanese chefs have elevated this dish to an art form, putting the American versions to shame.
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