Salisbury Steak Recipe made with ground beef. Grill or pan fry, top with the Savory Sauce and onions. Included is a perfect menu for a delicious meal you can be proud to serve.
The Salisbury Steak Recipe was originated by Dr. James H. Salisbury in the 1800s, to help Civil War soldier's sick stomachs. He believed in curing ailments with diet. It was published in print in 1888.
My research of Dr. Salisbury's original Salisbury Steak Recipe shows he broiled his meat over fire. I don't know how he accomplished that feat since broil, as I know it, is done under the broiler.
Recipes by his name, appear in several of my old cookbooks and describe the meat as being pan fried, grilled or broiled.
In those books the sauce ranges from fat drippings from the cooked meat being poured directly over the meat on a platter to the meat being smothered in brown gravy and topped with cooked onions.
Some recipes give instructions to place cooked mushrooms on top of meat after it's placed on a serving platter.
Dr. Salisbury's sauce was simple, but savory. His sauce was not the brown gravy that is popular now, resembling Hamburger Steak.
Because the title of this dish reads "Steak", I have adapted the recipe below to keep the integrity of that title.
*If larger steaks are preferred, use 1-1/2 lbs. meat. 15% ground chuck fat will cause shrinkage, but the extra fat adds excellent taste and renders a juicy steak.
Divide meat into thirds. Shape each third into an oblong patty, resembling a steak. Make it the thickness you desire. Handle the meat lightly while shaping so it will cook up more tender.
Brush large cold skillet, (iron skillet is best) or a griddle, lightly with the vegetable oil to prevent the meat from sticking to the pan in the beginning.l
Place the patties in the pan or on the griddle. Sprinkle sparingly (to taste) with salt and pepper.
Cook on medium-high until meat is lightly browned and shows no pink color at least halfway through the meat. (Takes about 6-8 minutes on first side, less time on second side)
With a large spatula, turn the meat over. Sprinkle again lightly with salt and pepper, if desired. Cook just until the patties are done. Do not overcook.
When done, transfer the steaks to a warm serving platter or bowl and keep warmed while you prepare your sauce and onions.
Mix all ingredients together and pour over steaks on platter or in a bowl. Continue to keep steaks warm.
* Can use bottled onion juice or make your own.
To make juice, place small pieces of onion in a garlic press. Place a piece of cheesecloth or a small coffee filter over a small bowl to strain the pressed onion juice.
Or a quicker way is to dip the juice out of the small bowl with the measuring spoon.
Place sliced onion rings in drippings in pan or on griddle. If not enough drippings to coat the onions well, add a little butter to the pan.
Saute uncovered, on medium heat until they are opaque, tender and lightly browned. Do not overcook. They should be firm enough to hold their shape and give a little bite.
Place cooked onion rings on top of warm steaks, sprinkle on sauce and serve.