Salisbury Steak - Wikipedia

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Appearance move to sidebar hide From Wikipedia, the free encyclopedia American beef dish Salisbury steak

Salisbury steak with brown gravy
Place of origin	United States
Created by	James H. Salisbury
Serving temperature	Hot
Main ingredients	Ground beef
Media: Salisbury steak

Salisbury steak is a meat dish originating in the United States and made from a blend of ground beef and other ingredients, such as chicken and pork, 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.

Background

[edit] 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 l'hambourgeoise. Early American preparations of ground beef were therefore made to fit the tastes of European immigrants.[3]

Origin of the name

[edit]

James H. Salisbury (1823–1905) was an American physician and chemist known for his advocacy of a meat-centered, low-vegetable diet to promote health, possibly the earliest known fad diet.[4] He called it muscle pulp of beef.[4] The name Salisbury steak for a ground beef patty served as the main course has been used in the United States since 1897.[5]

Salisbury recommended this recipe (somewhat different from modern Salisbury steak recipes) for the treatment of alimentation (digestive) disorders:

Heat 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.[6]

U.S. standards of identity (for packaged product)

[edit]

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".[7][dead link]

See also

[edit]

• List of steak dishes
• Chapli and Shami Kebab
• Frikadelle
• Meatloaf
• Pljeskavica, a Serbian grilled dish consisting of a mixture of spiced minced pork, beef and lamb.
• Rissole
• Swiss steak
• Tteok-galbi, a Korean beef dish made with minced beef short ribs

References

[edit]

1. ^ Ranhofer, Charles (1894). The Epicurean: A Complete Treatise of Analytical & Practical Studies (1st ed.). B00085H6PE.
2. ^ Ozersky, Josh (2008). The Hamburger: A History (Icons of America) (1st ed.). London: Yale University Press. ISBN 978-0-300-11758-5.
3. ^ Moch, Leslie Page (2003). Moving Europeans: Migration in Western Europe Since 1650 (2nd ed.). Indiana University Press. ISBN 0-253-21595-1.
4. ^ a b Magazine, Smithsonian; Bramen, Lisa. "Salisbury Steak: Civil War Health Food". Smithsonian Magazine. Archived from the original on 2019-05-02. Retrieved 2025-03-15.
5. ^ "Salisbury steak". Merriam-Webster Online. Archived from the original on 2009-04-22. Retrieved 2009-01-28.
6. ^ The Relation of Alimentation and Disease By James Henry Salisbury
7. ^ Food Standards and Labeling Policy, USDA Archived 2011-02-05 at the Wayback Machine, FSIS, September 2005, p. 165

External links

[edit]

• Lance Geiger (May 16, 2022). "Salisbury Steak: The First Fad Diet". The History Guy. Retrieved 14 June 2022.

Media related to Salisbury steaks at Wikimedia Commons

v t e Beef and veal
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Products	Cuts Baseball steak Blade steak Brisket Chateaubriand steak Chuck steak Fajita Filet mignon Filet medallion Flank steak Flap steak Hanger steak Plate Picanha Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender Silverside Sirloin Top sirloin Skirt steak Standing rib roast Strip Shank T-bone Tenderloin Tri-tip Trotters Tail Processed Jerky Aged Bresaola Cabeza Corned beef Frankfurter Rindswurst Ground Montreal smoked Pastrami Meat extract Offal Brain Heart Tongue Tendon Tripas Tripe Testicles
Dishes	Beefsteak List of steak dishes Balbacua Blanquette de veau Beef olives Beef Wellington Beef bourguignon Beef bun Beef Manhattan Beef noodle soup Beef on weck Beef Stroganoff Bistek Boiled beef Bruscitti Bulgogi Bulalo Cachopo Calf's liver and bacon Calf's liver in French cuisine Cansi Chateaubriand (dish) Cheesesteak Chicken-fried steak Cordon bleu Daube Dendeng Feu French dip Ginger beef Galbi Gored gored Gyūdon Hayashi rice Hamburg steak Hortobágyi palacsinta Iga penyet Italian beef Jellied veal Kalio Karađorđeva šnicla Kare-kare Kitfo London broil Mechado Mongolian beef Neobiani Nilagang baka Ossobuco Pares Pho Pot roast Pozharsky cutlet Puchero P'tcha Ragout fin Rawon Rendang Roast beef Roast beef sandwich Ropa vieja Salisbury steak Saltimbocca Selat solo Sha cha beef Suea rong hai Shooter's sandwich Soup Number Five Steak and kidney pudding Steak Diane Steak and eggs Steak and oyster pie Steak au poivre Tapa Tartare Tafelspitz Tiyula itum Tongseng Veal Milanese Veal Orloff Veal Oscar Vitello tonnato Wallenbergare
Related meats	American bison Beefalo Water buffalo Żubroń
Other	Bovine spongiform encephalopathy Beef hormone controversy Beef ring Carcass grade Darkcutter Meat on the bone Ractopamine - Beef US beef imports Japan Taiwan South Korea (2008 US beef protest in South Korea)

v t e Hamburgers
Types	Angus Buffalo Butter Bøfsandwich Cheese Chili Chori Fat Boy Hamburger Hamdog Jucy Lucy Luther Patty melt Rice Slider Slopper Slug Tempeh Veggie
Brand name	Bacon Deluxe Baconator Big Classic Big King Big Mac Big N' Tasty Burger King premium burgers Labor Inducer McDonald's Deluxe line Office Burger Quarter Pounder Spice Burger Whopper
Overview	History of the hamburger History of the hamburger in the United States
List articles	List of hamburger restaurants List of hamburgers
Related topics	Hamburg steak Patty Salisbury steak Sandwich Sloppy joe Nothingburger
Category: Hamburgers (food)

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