Salisbury steak


Salisbury steak is a dish, originating in the United States, made from a blend of ground beef and other ingredients and usually served with gravy or brown sauce. It is a version of Hamburg steak.

Background

Hamburg was a common embarcation point for transatlantic voyages during the first half of the 19th century and New York City was the most common destination. Various New York restaurants offered Hamburg-style American fillet, or even beefsteak à Hambourgeoise. Early American preparations of minced beef were therefore made to fit the tastes of European immigrants.

Salisbury steak

Coming from this history of ground meat dishes is the Salisbury steak, which today is usually served with a gravy similar in texture to brown sauce. James Salisbury, an American physician and chemist, advocated for a meat-centered diet to promote health, and the term Salisbury steak has been used in the United States since 1897.
Dr. Salisbury recommended this recipe for the treatment of alimentation :

U.S. standards of identity (for packaged product)

standards for processed, packaged "Salisbury steak" require a minimum content of 65% meat, of which up to 25% can be pork, except if de-fatted beef or pork is used, the limit is 12% combined. No more than 30% may be fat. Meat byproducts are not permitted; however, beef heart meat is allowed. Extender content is limited to 12%, except isolated soy protein at 6.8% is considered equivalent to 12% of the others. The remainder consists of seasonings, fungi or vegetables, binders and liquids. The product must be fully cooked, or else labeled "Patties for Salisbury Steak".