Q1: What is the real difference between a Salisbury steak and a hamburger steak?

While they are very similar, a classic Salisbury steak , according to the USDA, must be made from ground beef and must contain other binders and extenders, like breadcrumbs or crackers and other seasonings. A hamburger steak is typically just a simple patty of plain, seasoned ground beef. So, a Salisbury steak is essentially a mini, bun-less meatloaf that is served with a rich gravy.

Q2: What is the absolute secret to a tender, not tough, Salisbury steak?

The number one secret is to not overmix the ground beef mixture. When you are combining the beef with the cracker crumbs and the other seasonings, you want to use a light touch and mix only until the ingredients are evenly distributed. Overworking the ground meat can result in a final patty that is dense, tough, and rubbery.

Q3: Can I make this dish ahead of time?

Yes, this is a perfect make-ahead meal! The flavors will be even better on the second day. You can prepare the entire dish, let it cool completely, and store it in an airtight container in the refrigerator for up to 4 days. Simply reheat it gently in a skillet on the stovetop.

Q4: What is browning sauce, and do I need to use it?

Browning sauce (like Kitchen Bouquet® or Gravy Master®) is a classic, old-fashioned kitchen staple. It is a simple, dark liquid that is primarily used to add a beautiful, deep, rich brown color to homemade gravies and sauces. It is completely optional , but a small dash is a great, easy trick for a picture-perfect, dark brown gravy.

Q5: How do I make a perfectly smooth, lump-free gravy?

The key is to create a good roux . As the recipe directs, you must stir the flour into the hot fat in the pan and let it cook for a minute. This coats the flour particles in fat. Then, the secret is to add your liquid (in this case, the water) slowly and gradually, while whisking constantly . This will ensure that the flour dissolves smoothly into the liquid and creates a beautiful, lump-free gravy.

Old-Fashioned Salisbury Steak Recipe

The Best Old-Fashioned Salisbury Steak Recipe

A classic comfort food recipe for Salisbury steak served with a simple mushroom gravy. The dish features ground beef patties seasoned with onion, sage, and crushed butter-flavored crackers, which are then pan-fried until browned. A savory gravy is made in the same skillet by sautéing mushrooms, creating a simple roux with flour, and then adding water and beef bouillon. The cooked patties are returned to the skillet to simmer in the gravy until heated through, and are traditionally served with mashed potatoes.

Author: Grace

Ingredients

1 large egg
3 tablespoons crushed butter-flavored crackers
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
3/4 pound ground beef
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons butter
3 tablespoons all-purpose flour
1 3/4 cups water
2 beef bouillon cubes
1/4 teaspoon browning sauce (optional)
Hot mashed potatoes, for serving
Minced fresh parsley (optional, for garnish)

Instructions

In a medium bowl, combine the egg, cracker crumbs, onion, salt, pepper, and sage. Add the ground beef and mix well, but be careful not to overwork the meat.
Shape the mixture into 2 oval patties.
In a medium skillet, cook the patties over medium heat for 4-5 minutes per side, until browned and cooked through. Drain off the excess grease.
Remove the patties to a platter and keep them warm.
In the same skillet, sauté the drained mushrooms in the butter for 2 minutes.
Stir in the flour to blend well with the butter and mushrooms, creating a roux.
Gradually add the water and the bouillon cubes. Cook and stir until the sauce is smooth and has thickened.
Stir in the browning sauce, if desired.
Return the patties to the gravy in the skillet. Cook, uncovered, over low heat for about 10 minutes, turning occasionally to coat, until the patties are heated through.
Serve the steak and gravy with hot mashed potatoes. Garnish with fresh parsley, if desired.

Notes

This is a one-pan meal where the gravy is made in the same skillet as the patties, incorporating all the flavorful browned bits (fond).
Using crushed butter-flavored crackers as a binder adds a unique, savory flavor to the beef patties.
The gravy is thickened with a simple, classic roux made from the pan drippings and flour.

Find it online: https://www.eatswithsoul.com/salisbury-steak-recipe/