Salisbury steak holds a special place in my heart, reminding me of cherished childhood memories filled with TV dinners in their iconic metal trays. Those evenings when my parents had plans and my mom popped those trays into the oven, setting a timer for us, were always a treat. I particularly adored the Salisbury steak; its savory flavor and tender texture made it an instant favorite. However, as time passed, this nostalgic dish seemed to fade from my palate.
That was until I stumbled upon this exceptional recipe that rekindled my love for Salisbury steak in the most delightful way. The flavors and presentation of this dish take the Salisbury steak of my youth to a whole new level, making it a true culinary masterpiece.
What adds an intriguing touch to this recipe is the fascinating story of its origin, dating back to the Civil War era when Dr. James Henry Salisbury created it with the intention of promoting the soldiers’ health. This historical significance adds a layer of appreciation and connection to the dish that makes it even more special.
Now, with this outstanding recipe in hand, Salisbury steak has made its triumphant return to my dinner table, and I find joy in watching my kids savoring it just as much as I did in my younger days. As I serve this dish, I can’t help but share the story of its origin with my family, and they, too, find it intriguing and meaningful.
So, here’s to the magic of Salisbury steak and its ability to transport us back in time, to the days of TV dinners and cherished moments with loved ones. With each bite, we relish not just the delectable flavors but also the memories and stories that accompany this classic dish. So, enjoy this special Salisbury steak recipe, and may it bring you not only culinary delight but also a deeper connection to its history. Bon appétit!
Ingredients
For the Salisbury Steaks:
⅓ cup breadcrumbs
1 egg
1 small yellow onion – grated with the juice it produces
1 tsp. kosher salt
½ tsp. black pepper
1 lb. lean ground beef (such as ground sirloin which is 90/10)
1 Tbsp. extra-virgin olive oil
For the Mushroom Gravy:
2 Tbsp. butter
8 oz. sliced mushrooms (preferably Baby Bella)
2 Tbsp. all-purpose flour
2 cups beef broth
kosher salt to taste
black pepper to taste