The name is a reference to James Henry Salisbury, an American physician who promoted the consumption of beef for the maintenance of general health. Well through the 1960s in America, Salisbury steak was a frequent offering on the dinner table.
People who have only eaten this food in an institutional setting, like school cafeterias, are sometimes surprised to learn that it can be quite interesting when prepared by a competent cook with high-quality ingredients, especially if the cook plays around with the basic recipe to add interesting flavors.
This is so much more than what it seems, and makes a lovely family dinner. I made some changes to the original recipe, added some flavors that we like and, voila, it was a big hit. I doubled the gravy so we could have it over the egg noodles that were on the side. That was a good idea, because it was delicious.
Ingredients:
Meat Mixture:
1/3 cup French onion soup
1/3 cup Cream of Mushroom or Golden Mushroom Soup
1 1/2 lbs. ground beef
1/2 cup dry breadcrumbs1 egg
1/4 tsp. salt
1/8 tsp. pepper (or to taste)
Gravy:
1 Tbsp. all-purpose flour
remainder of both soups
1/2 cup ketchup
1 Tbsp. Worcestershire sauce
1 tsp. dry mustard
1/2 cup water
1/4 - 1/2 cup sliced mushrooms (opt.)
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties in a little olive oil.
Pour off excess fat.
In a small bowl, blend flour, remainder of both soups until smooth.
Mix in ketchup, Worcestershire sauce, dry mustard, and water.
Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally and moving the patties so they don't stick.
Be encouraged!
Surely, Lord, You bless the righteous; You surround them with Your favor as with a shield. -Psalms 5:12
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