This old-school recipe can be on your table in 30 minutes! It’s incredibly simple and equally delicious! Check out the ingredient list below to try this out for yourself!
Ingredients Steaks:
1 lb. Lean Ground Beef
1/4 cp. Panko Breadcrumbs
1 large Egg, beaten
2 tsp. Ketchup
1 tsp. Dijon Mustard
1/2 tsp. Dried Oregano
1 tsp. Kosher Salt
1 tbsp. Extra-Virgin Olive Oil (for the skillet)
Gravy Ingredients:
2 tbsp. Unsalted Butter
2 tbsp. Flour
1 1/2 cp. Beef Stock
1 tbsp. Ketchup
1 tsp. Worcestershire Sauce
1/2 tsp. Onion Powder
6 oz. sliced Baby Bella mushrooms
Salt and Pepper, to taste
A bit about Salisbury Steak Hamburgers
Salisbury steak is a dish originating in the United States and is made from a blend of ground beef and other ingredients and is usually served with gravy or brown sauce. It is a version of Hamburg steak.
Background
Hamburg was a common embarcation point for transatlantic voyages during the first half of the 19th century and New York City was the most common destination. Various New York restaurants offered Hamburg-style American fillet or even beefsteak à Hambourgeoise. Early American preparations of ground beef were therefore made to fit the tastes of European immigrants.
Origin of the name
Coming from this history of ground meat dishes is the Salisbury steak. James Salisbury (1823–1905) was an American physician and chemist known for his advocacy of a meat-centered diet to promote health, and the term Salisbury steak for a ground beef patty served as the main course has been used in the United States since 1897. Today, Salisbury steak is usually served with a gravy similar in texture to brown sauce, along with various side dishes. It is a common item in supermarket frozen food sections.
Dr. Salisbury recommended this recipe (somewhat different from modern Salisbury steak recipes) for the treatment of alimentation (digestive problems):
Eat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage…previous to chopping, the fat, bones, tendons and fasciae should all be cut away, and the lean muscle cut up in pieces an inch or two square. Steaks cut through the centre of the round are the richest and best for this purpose. Beef should be procured from well-fatted animals that are from four to six years old.
The pulp should not be pressed too firmly together before broiling, or it will taste livery. Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick. Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and season to taste with butter, pepper, salt; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired. Celery may be moderately used as a relish.
