Salisbury steak was created by and named after Dr. J. H. Salisbury in 1897. He believed that vegetables and starches were responsible for most health ailments, and recommended that his followers make meat two-thirds of their daily diet.
INGREDIENTS | SERVES 4
1 can condensed cream of mushroom soup
1 tablespoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish
1 large egg, slightly beaten
¼ cup cracker crumbs
1 small onion, chopped
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons minced, canned mushrooms
1 pound ground beef
½ pound ground pork
2 tablespoons vegetable oil
½ cup chicken broth
Blend the soup, mustard, Worcestershire sauce, and horseradish in a small bowl. In a separate bowl, mix well the beaten egg, cracker crumbs, onion, salt, pepper, and 3–4 tablespoons of the soup mixture. Add the mushrooms, beef, and pork. Use your hands to incorporate everything into the beef.
Divide the beef into 8 evenly sized patties that are oval shaped and no more than ¾" thick. Place a skillet over medium-high heat. Once it is heated add the oil and several of the patties. Cook on each side for 4 minutes. Set aside and repeat.
Drain any fat and return the patties to the skillet. Add the chicken broth to the soup mix and pour it over the patties. Cover and cook over low heat for 12–15 minutes, or until the patties are cooked through in the middle. Serve the patties with mashed potatoes or boiled egg noodles.
From Health Food to USDA Regulated TV Dinner
Salisbury steak became very popular during the 1950s, and the TV dinner version was common. Because there were so many variations, the USDA stepped in to regulate how much of each patty had to be meat (65%) and how much could be starchy filler (12%). The balance is made up of vegetables and gravy.