A 19th-Century Icon: How to Make the Perfect Salisbury Steak with Rich Onion Gravy in 30 Minutes
A tasty dinner version which some even consider good for their health.
You might have never thought about it, but some of the most common recipes nowadays actually originate from dishes that used to be frequent guests at all tables back in the past centuries. This is the case for the Salisbury steak which became classics of the American cuisine back in the 19th century, with the dish itself named after doctor James Salisbury.
The latter even claimed that the steak would do some good to the overall health of those eating it every so often, so why not try it right now?
Ingredients: 15 g of butter, ground black pepper and salt to taste, 15 ml of olive oil, 850 g of ground beef, 30 g of ketchup, 7 g of dry mustard, 250 ml of beef broth, 125 g of breadcrumbs, 5 g of cornstarch, 1 onion, 1 beef bouillon cube.
Slice the onion into thin rings.
In a bowl, combine the ground beef, dry mustard, breadcrumbs, salt, pepper, a crumbled beef bouillon cube, and half the ketchup. Mix thoroughly.
Shape the mixture into oval patties.
Heat a little oil in a cast-iron skillet and fry the patties for 4 minutes on each side over medium heat until a crust forms. Set them aside on a plate.
In the same skillet, fry the onions until golden brown, then add the beef broth and the remaining ketchup.
Dissolve the cornstarch in a small amount of broth and pour it into the skillet. Simmer for 4–5 minutes, stirring, until the sauce thickens.
Put the patties back in the skillet, pour the sauce over them, and cook for another 2–3 minutes.
Serve hot with your favorite side dish.
