by Paul Cormier, Salamanders of Kemptville
Today’s recipe is Salisbury Steak. It was originally invented as a health recipe by Dr. James Salisbury, way back during the American Civil War as a cure for digestive problems. The US army fed its troops Salisbury Steak during World War I as well. It sure doesn’t sound like gourmet food but like any other recipe, it is excellent if you use the best ingredients and prepare it with loving care. Also, if you like meatloaf, you have to like Salisbury Steak, which is a flat version with fewer ingredients; that means it’s easy and quick to make for busy week-day family dinners.
Salisbury Steak:
Pattie Ingredients
- 1 to 2 pounds of extra lean ground beef (at room temperature)
- ½ cup of panko crumbs
- ½ cup of milk
- 1 egg
- ¼ cup of finely chopped onion
- A dash of Worcestershire Sauce
Gravy Ingredients
- 1 cup of beef broth
- ¼ cup of red wine
- 1 teaspoon of dried thyme
- 1 small can of sliced mushrooms, drained
- A sprinkle of black pepper
Preparation
- Combine all of the pattie ingredients in a bowl
- Shape the meat into 6 oval patties
- Place the patties in a hot pan that has been sprayed with canola oil
- Cook each side until brown and remove from the pan
- Mix the gravy ingredients in a bowl and pour into the same pan
- Bring to a boil and let thicken, then stir in the mushrooms
- Lower the heat and put your patties back into the gravy mixture
- Simmer for 15 minutes or so or until cooked throughout
Serving
Salisbury Steak goes well with mashed potatoes prepared with some grated cheddar cheese melted in and a bit of cream. For veggies, anything goes, such as cauliflower or broccoli florets or Brussel sprouts; however a legume such as peas is very nice as well. Since it’s winter, you can try Le Sieur Petit Pois (tender peas) in a can. I really enjoy their flavour mixed in with the brown gravy the steak is bathing in. Also, some Grahame’s Bakery Buns are definitely in order to sop up that gravy. So, open up your family diner and serve classic Salisbury Steak. Best from pcormier@ranaprocess.com.
