Salisbury Steak - The Insanely Delicious Inexpensive "Steak" Dinner
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- čas přidán 27. 06. 2024
- Forget the TV dinner, Salisbury steak is worth making and actually so damn good! We hope you enjoy it.
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
www.sipandfeast.com/salisbury...
INGREDIENTS WITH GRAM AMOUNTS
For the steaks
1 1/2 pounds (680g) ground chuck
1/4 cup (60g)milk
1/2 cup (60g) Italian seasoned breadcrumbs
1/3 cup (30g) onion - grated
4 cloves garlic - grated
1 tablespoon (17g) Dijon mustard
1 tablespoon (15g) Worcestershire sauce
1 teaspoon (6g) salt
1/2 teaspoon (1g?) black pepper
2 large eggs - beaten
For the mushroom gravy
1 tablespoon (14g) olive oil
1 pound (454g) mushrooms - sliced
1 large onion - sliced
1/2 cup (120g) dry red wine
3 tablespoons (43g) butter
2 tablespoons (15g) all-purpose flour
2 cups (480g) low-sodium beef stock
1 tablespoon (17g) Dijon mustard
2 teaspoons fresh thyme leaves
2 tablespoons (30g) Worcestershire sauce
salt and pepper - to taste
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The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
First, thank you so very much for taking the time to not only create the video, but to type up the ingredients for both components of the recipe. My only criticism, I wish you had included the directions for us to screen shot. It’s very impractical to have to watch, pause and sometimes rewind the video to get the directions as we make the dish. 😔
Otherwise, the video was great! 😊
FYI it's pronounced wash-your-sister-sauce but all one word and said kinda fast.
@@Kyle496 - No, it’s Wooh-shish-tuh. Not whatever you just said. lol
It’s a UK pronunciation, friend. 😜
Can you answer a question for me? If I open a can of anchovies packed in olive oil, use 2, how do I store the rest of them for later use? I can't seem to find the answer anywhere. 🤷♀️
salisbury steak has never been thing on my radar, but now i just gotta make some. (and i van only agree, a writte recipe with metric measurements is MUCH appreciated!)
minor tweaks i'm gonna make is giving the mushrooms some browned butter to absorb, before putting them in the end, and a little chinese black soy sauce and heavy cream, mostly just for the right color and a tad more opacity of the gravy.
Thank you for this video. When we were children (I am 71), Mom 'n' Dad would take us out (maybe every month or two) to a nearby, small restaurant---the Southwestern Pennsylvania equivalent of a diner. They had Salisbury Steak on the menu. It came with corn and peas, mashed potatoes or French fries, a boatload of gravy, and homemade rolls, fresh from the oven. Dessert was always homemade apple pie a la mode. The food was consistently excellent and those meals remain some of the top culinary moments of my life.
Those were the days before America went down the drain with franchise food and “celebrity chefs.”
❤
Same age, and rarely ate out as a child. We did still have dime store food counters, and this reminds me of that, except for the wine.
I'm 72 and had the same happy restaurant experience as a child. Haven't had Salisbury Steak in years. Will give it a try!
I made this for dinner tonight, MAGNIFICENT!!! My husband walked in the door from work and raved as to how good it smelled and wished there was some way of bottling the aromas from cooking this dish. I will be making this often. Thank you.
As someone who actually LIKES the TV Dinner Salisbury Steaks... I have to admit that this looks a whole lot better. I printed your recipe and I'll be feeding this to my guinea pigs... I mean my family... in a few days. I can't wait.
I LOVED TV dinner salisbury steaks as a kid.. haven't had them in years .. gotta either buy or make some
Thank you I love the banquet Salisbury steaks. Guess it's our guilty pleasure lol
❤😂
Used to like the Hungry Man Salisbury steak back in the day but now it has that fake charbroil taste to it. Nasty aftertaste as well
"If you think of cafeteria food, don't. It's delicious." Is this implying that cafeteria and frozen dinner salisbury steaks aren't delicious? 'Cause I'll fight you.
That's funny. My kids who are grown up now still love the Banquet Salisbury Steak dinners lol.
@@Natalie-ym8pj So yummy.
I used to LOVE On-Cor Salisbury Steak with mashed potatoes and corn and biscuits. I could eat half of that tray myself in my younger days. It doesn’t taste the same anymore.
This dish is a real winner. I made it a few months ago - my husband raved! Made it again for dinner tonight. Just as good. The only difference is I make a bit more gravy and add an extra half pound of mushrooms and it is perfect. My husband waited in anticipation all day. I didn’t dare not make it.
Thank you for all your great recipes. Love the family interaction❤️.
Made this for a crowd today. Prepped everything, browned steaks, then followed directions for onions & mushrooms, etc and then put it in my large slow cooker until we got home. It was sooo good and perfect after a long,crazy day. I had made potatoes & broccoli & it was delicious!
Good idea! Thanks.
Salisbury steak was my all time favorite tv dinner to eat (we were a Navy family and weren't exactly affluent, so tv dinners were pretty common on our shopping list at the Naval Base commissary); this recipe just takes my love for Salisbury steak up quite a few notches. I'm retired and living comfortably and love my ribeyes, but I STILL love a good Salisbury steak dinner with mashed taters, gravy, and veggies. Great recipe, thanx for sharing!
Same here! Navy family and I remember those Salisbury steak tv dinners!
My wife never came to fully appreciate Navy chow so I only ate it underway.
Bro this is wonderful! a timeless American comfort classic! Do more of these elevated classics!
Made correctly and with loving care (as this was), Salisbury Steak with mushroom gravy and mashed potatoes is one of my all-time favorite dinners. Thank you! 👏💯💙
I agree!
Me too
Indeed! Comfort food at its finest 😋
This with buttery gravy is my go to cheat food and a side of garlic rice and egg. Something similar to loco moco
@@vVvYOINK loco moco f'n rules so hard!!
salisbury steak with carmelized onions, a russet potato loaded and ice cold lemonade- so good.
I will never get tired of having Brooklyn-Ed Norton reinvent my 90s kid diet into haut cuisine.
James, you, your channel and your family are a treasure for all of us. Thank you for this budget recipe, I've got to try this some time.
Lmaooooo Brooklyn Ed Norton.
actually I think it's more Ari Gold (Entourage) but I can see your point
Just FYI: When making the meat patties, I mix the wet ingredients (milk, eggs, etc) and seasonings together first, then combine that with the meat. This makes the meat nice and loose, then I sprinkle in the bread crumbs, mixing gently with my hands, then forming the patties. I let them sit while doing the onions and mushrooms. Seems more efficient to me.
I know using utensils in the videos looks more appealing but I feel like using your hands is the key to not over mixing.
@@Angie_P Totally agree with you and OP but also...it's gonna be delicious anyways
I find that the warmth of your hands can draw out the fat making the meatballs dry.@@Angie_P
@@jamesfarmer6168 wear food gloves.
They isolate a good bit!
Correct! From Peter Eriksson Sweden Europe 😊😊😊!
In Finland we have a similar dish called "Lindström's Steaks", which also have some beetroot mixed with the minced meat that gives them their distinctive purple color and adds to the flavor. Often served with fried onions and either boiled potatoes or mash. Crushed lingonberries (with a lot of sugar to cut the super sour taste) also goes well with that, as do pickles.
That sounds Delish!
And in Denmark it’s a very old, delicious dish called hakkeboeuf. We add lingonberry jam to cooked red cabbage (a regular side dish) and add a bit of the red cabbage juice to the gravy. Heavenly!
Or Fleischpflanzerl, Frikadellen in Germany 😂😂😂
@@steffenrosmus9177 I prefer wienerschnitzel with mashed potatoes, slice of lemon and a tall pint of kölsch, which to me tastes like middle ground between lager und weissbier.
@@SimoExMachina2
It's funny to me that when I ask military people what their favorite German cuisine was, I usually get Wiener Schnitzel as an answer. For me that means that you haven't tried other German dishes, {which are delicious) as the saying goes: "If the farmer doesn't know, he won't eat it."
My mom cooked everything in iron skillets. And she also insisted they be scrubbed with hot soap and water. They were wonderful pieces of kitchen equipment ❤ Dont worry about a little acid from wine tomatoes etc
The myths about cast iron are insane. The idea that soap can't be used on CI is older than anyone alive now, and while it was true with lye based soap generations ago, it's just false now with modern dish soap.
I'm the same. Depending on what I've cooked, I might just wipe the pan out instead of washing it, but if I wash it I use hot water and dish soap and blue scrubbies if needed. Don't use the green, they're abrasive enough to take off the seasoning.
Modern soap is ok, soap used to contain lye which is what was bad for the patina but modern dish soaps don't contain it anymore. Also cooking acid sauces is fine, if its not something that's in your pan for hours. So a quick sauce or just to reheat something is just fine and wont really damage your patina.
@@0Sicarii0 20-30 minutes of simmering is the approximate limit that I use. I've only reseasoned my cast iron pan once, and not because of acid - I got called away by a child crisis many years ago, and didn't turn the burner off... Urk. Tested the smoke alarm, though.
@@PatrickPoet Same here. I'll wash my cast iron gently with a mild detergent if I've cooked fish or chicken. A thorough rinse and wipe if anything else.
My mom made this for us when we were growing up. Surprisingly delicious. My mom has been gone for a while now. Really happy you shared this and showed me hoe to make properly.
Comfort food is called that for a reason: the ones who made this for us while we were young. Love my enchiladas, frito pie, and salisbury steak growing up as a coastal Texican.
Salisbury steak is delicious. It's definitely ranked with the best comfort foods for me.
This is basically the same as rissoles and gravy, which we make in Australia. We even serve with the same sides! Cool to learn that :)
If our Mum cooked it without onions, my sister in Canberra my sister would call it A**holes and gravy.
Mushroom gravy! The posh version!!
Yesterday I made this exactly to the directions. It is OUTSTANDING. Served over mashed, with cauliflower on the side. From here it is easily customizable to fit our individual tastes. The secret that chefs don’t want you to know? Brown food tastes best.
This is pretty much the recipe that my mom handed down to me. I've loved Salisbury steak as far back as my memory goes. Very few comfort foods (for me) can match Salsteak, mashed potatoes and a veg. The only critique I would offer is instead of bread crumbs, use Panko instead. It provides much better firmness and keeps everything moister. As for the thickness, yours is more like Hamburg steak (Frikadelle in German), a much thicker version of the American Sals steak which is usually one-half to one inches thick.
Such a nice couple and family. I love wholesome family content like this. Keep up the great food and work.
Wonderfully delicious recipe! Your techniques and explanations are always perfect! Every time I make them they always turn out fantastic. Thank you for sharing them with us ❤
Outstanding! Love you guys and how well your tutorials are. Thank you!
Your channel is just amazing! High-level food some days, and basic comfort food on others (but always delicious)!
This is an excellent week meal dish like you mentioned. Love the addition of mustard, grating of onion and garlic, all these extra touches that raise the dish to deliciousness. As always a great mini class Jim and Tara, Thanks for the recipe!
What is funny is that I've made Salisbury steak a lot of times for family and did a lot of testing to get the recipe right. My highly researched and taste tested version is almost the exact same as this... Nice job Sip and Feast! I have added french onion soup mix to the meat sometimes just to add a bit more umami. Not a bad option, but both work well!
Salisbury steak is such a nostalgic comfort food for me. This was a go-to on low budget family menus when I was a kid.
This looks delicious. I especially like the grated onion along with the breadcrumbs/milk. However, I think you missed one thing: mashed potatoes. That gravy deserves a mound of buttery, fluffy mashed potatoes. That makes it a 10 in my book. Thanks again. Looking forward to trying this soon.
watch to the end, he does say he served it with mashed potatoes and green peas
I don't think I've ever seen it made from scratch, very cool, thanks!
Love watching your videos. While I am an experienced home cook, I am glad you take the time to explain things. I cook with my grand daughter and it helps me get the point across when we make one of your recipes, for instance the grandma pizza series and this recipe is a foundation meal. I also love that she embraces the concept of leftovers. BTW it makes a great open face sandwich with a salad the next day!
Thank you! Haven’t had Salisbury steak in years - you’ve inspired me to make some!
This hit so many notes of my childhood. Tara nailed it, totally diner food. I hope you guys still have out east, in Queens where I grew up, only 1 remains from the 6 years ago. Anyway, this looks spectacular! 1 pan cooking finishing with an amazing gravy. Definitely serve with mashed potatoes, and the only thing missing is the frozen brownie 😂
😂
It’s a misconception that you can’t use acids in a cast iron pan.
It all depends on how good your seasoning is, but most people re-season the pan after using an acid IMO.
I cook with acidic foods in mine all the time and I don’t have any issues.
In some cases I actually like the flavor that the cast iron gives off lol.
I wouldn’t be too worried about it though.
I love Salisbury steak. I'm going to make it and use some leftover bacon grease for the gravy. This with creamy mashed potatoes and peas makes a great cold weather "comfort" meal.
Making it today! We make more of your recipes than any other. Never have we been disappointed, never. Y'all are our very favorite yanks!
Professional chef tip. Mix the breadcrumbs together with the minced meat, before you mix in anything else. That way the crumbs will be mixed evenly without lumps. Also, the point of mixing in breadcrumbs, or boiled dried rice, or potato flakes, etc., is to have starch hold on the fat that would otherwise melt and run of out of the patties leaving them dry. THAT is what makes the patties juicy (bread crumbs holding on to the fat), not the added fluid, no matter how much crumb paste you add (you want to make meat patties, not bread cakes with meat flavour, no?). Also, keep the meat cold until mixed (with anything), and keep the mixing to as little as necessary because the physical act of swirling and/or mushing the minced meat will add heat to it and make the fat begin to melt. If you mix a large amount, it can be helpful to do it in batches, cooling down the minced meat mush, in between the mixes with other ingredients. And you don’t need eggs if you use fresh meat (eggs add protein, meat is already protein), unless you have added so much bread crumbs that it has turned into a meat flavoured dough. Recipes telling you to add eggs to minced meat is a left over from the days before the meat grinder was invented, and minced meat was what you got after boiling the bones to get every last piece of meat to fall off which you then took and chopped (minced) into little pieces, and those pieces most definitely needed eggwhite to bind together since the proteins in the meat had already coagulated when the bones were boiled.
Thank you sir. I will try to apply these tips. Much appreciated.
Awesome advice.
ouh thanks for the tip man
If you grinding your own burger you can add them before and let the grinder do the mixing.
Also if you double grind you cans add them to the first grind
One of my all-time favorite dishes of all time.
Awesome! Been making various versions of this for half a century, still one of my favourites with rough smashed taters ( with parmasen and diced green onion if ya got it) and a pile of peas and carrots, mmmmm best simple winter food and very economical, thanks for this, loved the gravy recipe!
I happen LOVE Salsbury Steak, and believe that ALL dishes depends on the cook and how it's done. So, no one should shy away because of thinking it's a low brow food. If you do dishes like you just showed, it's AWESOME!!! :) Thanks for the posting. Love it. Yours, SammyC
you guys are so good together. thank you.
I've made Salisbury steak several times this year. I even started making it into meatballs--so good!
Great idea! Must be delicious.
Haven't eaten this in years - we don't seem to "do" it in England - but my mouth was watering by the time you made the sauce.
One more for the culinary bucket list, thank you.
Didn't England conquer half the planet for spices, then decided not to use them? ;)
@@asbjrnfossmo1589 Only a quarter of the world and many of the colonists were Scots not English. I think the decision was taken to stick to food of sufficient quality that it didn't need to be cloaked in spices.
Of course, nowadays, I think that we spice up everything from ice cream to prime beef just because we can!
😤
@@jeffreycrawley1216 I think we "spice" everything up because meats, vegetables and fruits don't taste the way they did 40 years ago. We hide the lack of taste with spice and "new" recipes. Too much fertilizer (to cover over depleted soils, meat animals raised in "factories," and fruit picked green for shipping. Profit over taste! Buy local, if you can. The last generations don't know what they've missed.
I love good Salisbury Steak, and this recipe is a real good take on my memory of this delicious meal. I grew up in a budget conscious household, and never felt deprived with meals like this on the menu. Thanks for this recipe.
I just discovered this channel this morning. Love your presentation and the recipes you choose to make
!
An old fashioned, always a winner dish!!!! The secret is knowing how to keep the burger part from drying out. For my taste, there can't be too much black pepper!! That burner is great to have for power outage times if you have electric cooktop. I keep one on hand.
As an Australian, I only know of Salisbury Steak as a low-key punchline on the assorted Stargate series. I had no idea what it was, but this looks delicious. I have to cook for my parents, and this looks like something that my [fussy/dietary restrictions] mother would really like. Deffo giviing this a go. 👍
Also an Aussie. I learnt about Salisbury Steak from Japanese travel/cooking shows!
As a brit I learned of it in a computer game called fallout 3
Its rissoles and gravy, mate.
Funny thing is the wife and I just made this last weekend for the first time. And the last time we had it was years ago in TV dinners. I love it. Very filling and wholesome
Made tonight, absolutely delicious. Thank you!
Taras pronunciation was perfect (from the UK). This looks great, definitely gonna try this. Love the channel and how down to earth you guys are, keep it up.
Was gonna comment the same thing, very down to earth and I loved it. From fixing the extra egg mistake, to admitting his pan isn’t well seasoned, adding wine to the cast iron - all things I’m guilty of. Good food is easy and accessible, and good cooks are flexible and adaptable. This video felt like cooking with family.
Came to write the same thing but saw you already pointed it out. Not sure if it's the same across the UK but in my region it's fine to ommit the "shire" and just call it Worcester sauce.
@@radiomuffin Pretty much nation wide I'd say but still love to hear Americans trying to say Wooshtertertersheer sauce - kind of cute 😉
A bit like Nanny Ogg in the Discworld books (who) "knew how to start spelling 'banana', but didn't know how you stopped"
Lea and Perrins must’ve stopped television advertising years ago because every older person has no trouble pronouncing Worcestershire.
@@WinstonSmithGPT Ha! I remember those adverts too. Leicestershire is another good tongue twister for non native English speakers.
Really enjoy when your wife gives her commentary. Adds a great deal of context and flair from just the recipe alone. Great video
Delicious! Turned out perfect. Thank you for the great dishes! 😋
I made this for dinner tonight. It was amazing! Thank you!!
As far back as the 40’s and 50’s my mom used this almost identical recipe, but instead of calling it ‘salisbury steak’ she called the burgers ‘frigadellas’. She also slighted variated the recipe and then shaped it into one mound for her ‘meat loaf’. I suspect that this is certainly not an unfamiliar recipe to most old timers. It’s certainly a goodie!
Frikadelle (pl frikadellen) is the German word for something similar. I've had some pretty amazing ones.
‘Frickadella.’
Frikadellen is really, really good. German meatballs in mushroom sauce.
@@johnnunn8688 @thefisherking78 and @godfreycarmichael. We may all spell them in different ways, but they are all pronounced the same...gooooooood!
@@KieranSaighir Most the time like MMMMM because we couldn't keep the fork out of our mouth, and you didn't dare chew with your mouth open...
Thank you Tara for the crack the egg in a separate bowl comment. I was taught that as well😉 Jim this looks really good. Warm comfort food😋
Yes, I do that egg in bowl thing too- but I've never had a bad one.
You are the best Chef for the home cook on CZcams. Your recipes are explained well and doable for those who believe peanut butter and jelly are involved and complicated, we thank you.
I just found your channel (and subscribed!) today. Made this for dinner tonight. My kids loved it. Said I need to make it again. First time I've ever made this dish.
Thank you!
Honestly, if it was renamed something like the "Sip & Feast Steak" no one would even question it. Thanks for sharing this, so many of us are on a tight budget, so to have something pretty affordable but made nice, good calll!
Suggest more oil in the pan to avoid that uneven sear on the patties, and to produce a better fond. Also, after the patties are done -- go in the onions first, with a bit of water or stock. Lid on, heat down, and really caramelize the heck out of the onions to bring more flavor into the gravy.
I thought the onions were not caramelised enough, too. Still looks tasty, though.
Ok this was great !!! Thank you so much for sharing
I have really come to enjoy and reference this channel often. Thank you!
As a Brit I must say that Tara's pronunciation of Worcestershire is perfection. But this will be my first ever attempt at Salisbury steak - thank you!
No it's not. It's wuss-ter-shuh. She said wuss -ter-shear. And while we're at it Salisbury is pronounced solz-buh-ree. UK place name spellings are ridiculous.
@dibblethwaite Thank you! I'm from Worcestershire (Worcester itself) and although I can understand it's not easy to say the word, the pronunciation in this video is totally incorrect. You pronounce it Wuss-ter-shuh.
Most people just say Worcester sauce pronounced Wusster sauce@@davecrawford9474
@@davecrawford9474 I went through Worcester this summer on a canal boat. We were joking that the locals probably just call it "sauce"
Hah. Weirdly my dad who is 75, tells me that when he was young it used to be called Worcester Sauce. I haven't fact checked that one though. His memory may have some inaccuracy.
This recipe is a testament to your skills as a cook. You've managed to balance flavors perfectly and create a dish that's both comforting and sophisticated 🤗🧡👌
Fantastic recipe. First time I had salisbury steak since the early 80's and this was great. Thanks.
Great job I will try it! Thank you
I would love to see a Italian American typical thanksgiving dishes. Im not Italian but I know you guys eat different things like stuffed artichokes and a lot of us are curious about exactly what you have ❤
Speaking of the mashed potatoes and peas being good as a side, it's basically a deconstructed shepherd's pie.
Cottage pie.
A restaurant that was great when I was young, and is still good (The Pub - Pennsauken, NJ), offered salisbury steak as a child's meal. I ordered it well into my older teenage years (read 15, 16, 17, 18), it was so good. Thanks SO much for this recipe and demonstration. Love your channel, presentation, and sense of humor.
I love this recipe, I love your banter back and forth!! Yep! I am a new subscriber now. ❤❤❤
Home made Salisbury steak is a great week night meal and anyone who doesn't get by its TV dinner and cafeteria history is losing out.
This is called Hamburger Steak in Hawaii, you put a fried egg on top with the gravy and it becomes the Loco Moco usually both served with rice. One of my go to favorites.
there's a salisbury steak and there's hamburgers steak hamburger steak isn't cooked in gravy it's served on the side
Not really the same thing since this is cooked in the sauce not just poured over it.
We made this recently & it was amazing. Thank you!
Another great video. Thank you.
Fun Fact: Salisbury Steak is named for the Doctor that used Ground Beef as the subject in his quest for
for a Healthy Diet, he used Civil War Soldiers as his test subjects. Dr. James Salisbury 😁
I love making this, it's so easy and DELICIOUS. Easy way to check how much ground pepper you're grinding is to grind onto a sheet of wax paper then you can easily pour it into a measuring spoon. If you always crank the Grinder the same amount (1/2 turn or 1/3 turn) you can figure out how many turns you need by doing this once or twice... "oh yeah, 5 cranks is 1/2 t spoon".
I love home made Salisbury steaks. They're Soooooo much better when you make them yourself.
DON'T BUY STOUFFERS
why not buy
@@Aquien1 if you enjoy eating flip flops in gravy, go for it. Was just trying to save your taste buds
On-Cor Salisbury steaks are pretty good, for frozen food.
@@hullfy On-Cor can be a basic go-to from freezer. But I agree with above description, its more like a flip flop because those have non-meat fillers (soy protein) that are chewy. Homemade would be more tender without fillers. Either way, lots of gravy is so good with Salisbury Steak.
Making this tonight.. thanks once again for your awesome videos and dinner ideas..
Looking good! I’ll get this recipe printed and start shopping
Thank you
They are wonderful with Polish "kopytka" (very similar to Italian gnocchi:)) or roasted potatoes, if you don't like mashed potatoes / potato puree, like me:) And believe it or not, I used Teriyaki sauce instead of Worcestershire sauce once or twice (I just ran out of it and had to improvise:)), and it worked amazingly well, too:)
Ive been know to use a few dashes of soy sauce sometimes in my mushroom gravy when i dont have Worcestershire sauce.
Ive used a bit of thai fish sauce as well before
I love homemade Salisbury steak. Dr. Salisbury would be proud. Don't be shy about adding grated carrots to the mix if your eaters avoid veggies. This is a perfect hidden vegetable carrier.
Absolutely delicious! My hubby loved it!
Great video. Made this for dinner today. Didn't deviate from the recipe. It was fantastic.
The canonical ingredients are: ground beef patties... and sauce. Whatever else may or may not be added, the dish is not intended to be complicated or difficult to prepare, so less is definitely more. At some point in time the ingredients for Swiss Steak, Smothered Hamburg Steak, and this dish were gleefully muddled by cooks according to region, ethnicity, and taste, leading to what we have here, which is a somewhat complicated version of what is supposed to be a simple dish. So-called 'experts' may disparage the Salisbury Steak presented in frozen dinners, but it actually is one of the most orthodox recipes, and, for at least the last thirty-five years, was the only way you were likely to get Salisbury Steak, barring the odd special appearance at a 'Golden Corral' in your neighbourhood, or some throwback diner that hasn't had a menu change since Nixon. Braising of the steaks is quite unnecessary, as the meat has already been thoroughly tenderised through grinding, or 'pulping' as Salisbury himself states. He also advocates moderate broiling, suggesting the steaks are to be through-cooked before the exterior surfaces get too burned. His sauce, apparently derived from Worcestershire or Halford Sauce, is prepared at the last minute, and poured over the freshly 'broiled' steaks before serving; today, a type of Brown sauce is more common; if the steaks are tented, then there should be enough time to evolve a gravy from pan juices, using flour as a thickener; if meat juices are not too fatty, a precooked roux may be used, eliminating that 'flour-ey taste'. Thanks for posting.
Hell yeah, this is what I've been waiting for!
I have made Salisbury steak for years. I never followed a recipe. I just went by taste from diners, cafeteria, and even frozen meals. I just did up with everything you have listed here except for the wine, the mustard and the Worcestershire sauce. Everyone loves it, but adding those key ingredients will be a game changer. I can’t decide whether they want to make this or steak Diane tonight. Love your videos.
I love how you make the most amazing home style meals. I refer only to you for the real deal. I appreciate all the effort you put in to help us make great meals for our families.
My father made these all the time but made them into medium size meatballs. He also used powdered French onion soup mix in the gravy. We knew them as "Speedy Meatballs". I didn't hear the term Salisbury Steak until much later in life. I'm going to have to try your version.
Absolutely Amazing!!!!!
Looks SO GREAT!
made this today, exceptionally delicious. Thanks..yum yum🫶🏽
Nice one guys, great teamwork...and the dish looked fab. Respect from across The Pond. 😀😀😀
love it! Your shirt matches your chair in the other room. Soory i notice these things!! Love your show
I really appreciate new ideas with ground beef! 😋
I'm looking forward to trying this recipe
"A lot of you ask about this burner... I don't recommend that you get this burner!" I was drinking when this came across and I couldn't stop myself from laughing and getting choked and nearly shooting Cheerwine out of my nose... The food is great, don't get me wrong, but plenty of people can show me how to make great food. But those little wall-breaking moments of personality are why I choose to watch Sip and Feast over the others.
Looks delicious!!!!!! I make this in the winter and everyone loves it!!! Will definitely add the grated onion to it!!!! Thanks for your great channel!
I grew up on Swanson's Salisbury Steak TV dinners and had never made it from scratch. Your video and printed recipe made it sooo easy to make and it was AMAZING! Unfortunately, I didn't have any wine but it still came out juicy, full of flavor, and much better than Swanson ever produced! Thanks for the delicious memory!!😋
I was very fortunate when I went to school way back when. I lived in a farming community and after the farmers wife’s got done with their morning chores. They came into town and made lunch for us students. Everything was made from scratch pies and cakes and beef stew. macaroni and cheese. you could see them grading a big chunk of cheese to make fresh macaroni and cheese.
I grew up eating this, just love it. And Worchestershire sauce is a staple in my kitchen. Will be making this again soon. Ty 😊
I love Salisbury Steak. It's a guilty pleasure. Thanks.
Thank you so much for your effort matching your shirt with the sofa.
Thank you for this recipe! It will be a good one to fix for my elderly Mom who has trouble chewing her food! Bless You!