Salisbury Steak

Salisbury steak has been popular in the USA for a long time. The classic flavors of tender ground beef, or a blend of pork and beef is rich and satisfying. When combined with the American favorite side-dish of mashed potatoes and gravy, you have a delicious comfort food for your dinner.

In the Skillet

Many Americans only know the dish from the Stouffer's Salisbury Steak with Gravy found in your grocer's freezer section. Their version, like mine, is only made with ground beef (not pork). However, the dish was originally invented by Dr. James Salisbury (1823–1905), an American physician and chemist, who advocated for more protein in the diet to promote the health of Civil War soldiers who often suffered from malnutrition. He noted particularly that wounded soldiers were slow to heal because they were nutrionally famished and the provided diet of dried biscuits and preserved fruits and vegetables was not sufficient to maintain health. He also found that chopped beef was easier for the patients to digest. The meal was eventually provided to soldiers in the field to keep them healthy during the latter part of the U.S. Civil War.  

Today I'm making the recipe from Cook's Country but you can substitute and change it to your liking using what you may have on hand. I often substitute the potato flakes for panko bread crumbs, and they come out just fine. 

Ingredients

1/2 cup milk
7 tablespoons instant potato flakes

    substitute panko bread crumbs
1 pound 90-percent lean ground beef
Salt and pepper
4 tablespoons unsalted butter
1 onion, halved and sliced thin
1 pound white mushrooms, sliced thin
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 3/4 cups beef broth
1/4 cup ruby port, sherry or white wine 

Instructions

Whisk milk and potato flakes in large bowl. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and knead until combined. Shape into four 1/2-inch-thick oval patties and transfer to parchment-lined plate. Refrigerate for 30 minutes or up to 4 hours.

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Cook patties until well browned, about 5 minutes per side. Transfer to plate.

Add onion and remaining butter to empty skillet and cook until onion is softened, about 5 minutes. Add mushrooms and 1/2 teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in broth and port and bring to simmer. Return patties to skillet, cover, and simmer over medium-low heat until cooked through, 12 to 15 minutes. Season sauce with salt and pepper. Serve.