My mom originally made this recipe, and before that I had absolutely zero interest in salisbury steak. My only experience was serving it, as a waitress, in a diner, to maybe one out of a thousand patrons. Needless to say, it didn’t look very appetizing. I didn’t understand the concept of a salisbury steak. Was it a glorified burger? A miniature meatloaf? Why is it called steak, if it’s made with ground meat?
First off, we all know that the answers to these questions have no value unless a salisbury steak tastes good. I’m here to tell you, that a well made salisbury steak is unbelievably delicious. Trust me. Serve this recipe with mashed potatoes and beans to any meat & potato enthusiast, and they’ll be singing for more.
Evidently, salisbury steak got its name from a physician named James H. Salisbury (1823-1905).It’s been a popular dish, in the United States, since 1897. (Source) It has more ingredients than a hamburger. Usually bread crumbs, seasonings, and egg. And, in contrast to a meat loaf, salisbury steak portions are formed into larger than average sized patties.
My mom taught me to use breadcrumbs, green pepper, onion, garlic, and mushrooms to give this dish its extraordinary flavor. We bake them, as opposed to frying, because it helps keep them from falling apart.
If you’ve never made your own salisbury steak, you may not know what you’re missing. Give it a try, and let me know what you think!