| Salisbury steak | |
| Country: | United States |
| Region: | New York |
| Creator: | James H. Salisbury |
| Course: | Main course |
| Served: | Hot |
| Main Ingredient: | Ground beef |
| Minor Ingredient: | Various |
| Similar Dish: | Hamburger |
Salisbury steak is a dish originating in the United States and made from a blend of ground beef and other ingredients, being considered a version of Hamburg steak. Today, Salisbury steak is usually served with a gravy similar in texture to brown sauce, along with various side dishes, such as mashed potatoes and cooked vegetables (typically green beans and occasionally peas or corn). It is a common menu item served by diners and is frequently available as a TV dinner in supermarket frozen food sections.
See main article: History of the hamburger. Hamburg was a common embarkation 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,[1] [2] or even beefsteak à Hambourgeoise. Early American preparations of ground beef were therefore made to fit the tastes of European immigrants.[3]
James H. 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.[4]
Salisbury recommended this recipe (somewhat different from modern Salisbury steak recipes) for the treatment of alimentation (digestive disorders):
United States Department of Agriculture standards for processed, packaged "Salisbury steak" require a minimum content of 65% meat, of which up to 25% can be pork. The exception is if de-fatted beef or pork is used, where the limit is 12% combined. No more than 30% may be fat. Meat byproducts are not permitted; however, beef heart meat is allowed. Extender (bread crumbs, flour, oat flakes, etc.) content is limited to 12%, except isolated soy protein at 6.8% is considered equivalent to 12% of the others. The remainder consists of seasonings, fungi or vegetables (onion, bell pepper, mushroom or the like), binders (can include egg) and liquids (such as water, milk, cream, skim milk, buttermilk, brine, vinegar, etc.). The product must be fully cooked, or else labeled "Patties for Salisbury Steak".[5]