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There are many theories about the origins of Salisbury steak. Some say it was named after Dr. J. H. Salisbury, who advocated for a high-protein, meat-based diet. Others say it was created by German immigrants in the 1800s. Whatever its origins, Salisbury steak has been a popular dish in the United States for over a hundred years.
The first known recipe for Salisbury steak appeared in a cookbook in 1897. It was made with ground beef, bread crumbs, onion, and egg, and was fried in butter. This recipe was likely inspired by the German dish called Rinderbraten, which is also made with ground beef, bread crumbs, and onions.
Over the years, Salisbury steak recipes have evolved. Some recipes now call for Worcestershire sauce, ketchup, or other seasonings. Others are baked or broiled instead of fried. And some recipes use beef stew meat instead of ground beef.
When making salisbury steak, it is important to use lean ground beef, and to mix in your seasonings and wet ingredients in a large bowl before forming the patties so that everything is evenly distributed. Be sure to season your steaks generously with salt and pepper, as it will help bring out the flavor of the other ingredients like onions and mushrooms. Make sure to cook the steaks on both sides until they are browned and cooked through. Lastly, don’t forget to add a flavorful gravy to the steaks!
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|better than bouillon beef base|