Did you know that the Salisbury steak is actually just America’s version of the Hamburg steak, or “Frikadelle,” which originated in Germany? The dish, unlike many others, has an exact pinpoint of origin to Dr. James H. Salisbury, who was not only an American physician and chemist but also a staunch advocate for a meat-centered diet. While many of us might not have the same nutritional values, there is no denying that Salisbury Steak makes for a deliciously fulfilling meal. Here is how to make it!
• 1 pound lean ground beef
• ⅓ cup dry bread crumbs
• ¼ cup chopped onions
• 1 egg, beaten
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups beef broth
• 1 large onion, thinly sliced
• 1 cup sliced mushrooms
• 3 tablespoons cornstarch
• 3 tablespoons water
1. Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
2. Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms, and bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
3. Bring the onion mixture to a boil. Mix cornstarch and water in a small bowl and stir into onion mixture. Cook and stir until onion gravy is thickened, about one minute. Pour over patties to serve.
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