Living 2 Eat |

Growing up, I loved school lunch days with Salisbury steak.   My mother never cooked it, and I am not sure why.   To this day, if Salisbury steak is on the menu… I am going to order it!

After a quick Google search, I find that Salisbury steak was invented by an American physician, Dr. J. H. Salisbury (1823–1905) and the name was in use by 1897.  H. L. Mencken reported (in 1945) that the name was used to replace “hamburger steak” during World War I as a political euphemism.

If you were inviting me over for dinner, I would ask that you serve this dish with mashed potatoes and little green peas… and I would hope to wash it down with multiple glasses of sweet tea!

Salisbury Steak

1 1/2 lbs of ground beef

1 cup of chopped onion

1/2 cup of cooked rice

1/4 tsp of black pepper

1 egg

1 3/4 cups of sliced fresh mushrooms

2 tbsp of Worcestershire sauce

1/2 tsp of salt

2 - 13 3/4 ounce cans of beef broth

3 tbsp of water

2 tbsp of cornstarch

Combine first five ingredients then divide into six equal portions. Shape each into a 1-inch thick patty.

Coat a skillet with a vegetable oil and cook the patties about five minutes on each side. Set aside and keep warm.

Add the mushrooms to the skillet and cook for three minutes. Then add the Worcestershire sauce, salt, and beef broth. Cook for another ten minutes. Return the patties to skillet, cover, and simmer for 15 minutes. Place the patties on a platter and keep warm.

Combine the water and cornstarch and add to broth mixture, stirring well. Bring mixture to a boil and cook one minute more. Serve over patties.