Thread: Salisbury Steak

On Mar 7, 12:37*pm, jhaff...@webtv.net (Judy Haffner) wrote:
> Do you like Salisbury Steak, and if so, do you make it at home?
>
> It is a lot like meatloaf in a way, for that fact that there are many
> recipes for it, and mostly it always turns out good, so is just a matter
> of preference when it comes to the ingredients being used.
>
> Yesterday I thawed out 1-1/2 lbs. of super lean ground beef, not knowing
> for sure exactly what I would do with it, as have many favorite ways to
> utilize it. The more I thought about it, I decided I wanted Salisbury
> Steak, as it has been awhile. I checked out several recipes, but (1)
> they didn't appeal to me, or (2) I was missing at least one ingredient
> called for, so made my own and they were a hit with hubby and DD, who I
> had invited to come eat supper with us.
>
> Salisbury Steak - The Alaskan Way
>
> Mixed together in a bowl:
> 1-1/2 lbs. lean beef
> 1 large egg, beaten
> 3/4 cup dry bread crumbs
> 1/3 cup minced onion
> 1/3 cup minced celery
> Seasoned salt & seasoned pepper, to taste
> Few dashes garlic powder
>
> Shaped into 7 oval patties and browned in hot oil; drain.
>
> In the meantime, cooked 8 oz. fresh sliced mushrooms in a little butter
> till softened. In small bowl, mixed 1 (8 oz.) can tomato sauce with 1
> jar *beef gravy and added the mushrooms. Poured over the patties and
> simmered for about a half hour covered.
>
> The sauce was wonderful over mashed potatoes, so was pleased with my
> accomplishment, and everybody was happy! :-D
>
> Judy

I've never made Salisbury steak. I tend to make meat loaf whenever I
get the desire for a ground beef type dish. Your recipe sounds very
good.
Now, why do they call it Salisbury steak? Good ole' Zimbabwe used to
be called Rhodesia, and the capital city was Salisbury. Is that why?
I suppose I could google, but my philosophy is: 'when all else fails,
google.'
Speaking of ground beef, I have some left over sour cream. Tomorrow,
I'm going to make a meat ball stroganoff. Have you recommendations
for the meatball ingredients? I was thinking of just ground beef,
some worcestershire sauce, bread crumbs, and an egg. Simple. Maybe
I'll add some very fine chopped onions, and garlic to the mix. I want
to make a dish that even the ghost of Count Stroganoff would be proud
to serve at his dacha on the lake.

On Mar 7, 9:37*am, jhaff...@webtv.net (Judy Haffner) wrote:
> Do you like Salisbury Steak, and if so, do you make it at home?
>
> It is a lot like meatloaf in a way, for that fact that there are many
> recipes for it, and mostly it always turns out good, so is just a matter
> of preference when it comes to the ingredients being used.
>
> Yesterday I thawed out 1-1/2 lbs. of super lean ground beef, not knowing
> for sure exactly what I would do with it, as have many favorite ways to
> utilize it. The more I thought about it, I decided I wanted Salisbury
> Steak, as it has been awhile. I checked out several recipes, but (1)
> they didn't appeal to me, or (2) I was missing at least one ingredient
> called for, so made my own and they were a hit with hubby and DD, who I
> had invited to come eat supper with us.
>
> Salisbury Steak - The Alaskan Way
>
> Mixed together in a bowl:
> 1-1/2 lbs. lean beef
> 1 large egg, beaten
> 3/4 cup dry bread crumbs
> 1/3 cup minced onion
> 1/3 cup minced celery
> Seasoned salt & seasoned pepper, to taste
> Few dashes garlic powder
>
> Shaped into 7 oval patties and browned in hot oil; drain.
>
> In the meantime, cooked 8 oz. fresh sliced mushrooms in a little butter
> till softened. In small bowl, mixed 1 (8 oz.) can tomato sauce with 1
> jar *beef gravy and added the mushrooms. Poured over the patties and
> simmered for about a half hour covered.
>
> The sauce was wonderful over mashed potatoes, so was pleased with my
> accomplishment, and everybody was happy! :-D
>
> Judy

here's my favoarite recipe.....you can use a salisbury steak ground
beef mixture or use those cube steaks......I always prefer the cube
steaks.

http://www.hizzoners.com/recipes/mea...ed-onion-gravy

you can add mushrooms to the gravy as well, play with it however
suits your fancy.

On Mar 7, 11:37*am, jhaff...@webtv.net (Judy Haffner) wrote:
> Do you like Salisbury Steak, and if so, do you make it at home?
>
> It is a lot like meatloaf in a way, for that fact that there are many
> recipes for it, and mostly it always turns out good, so is just a matter
> of preference when it comes to the ingredients being used.
>
> Yesterday I thawed out 1-1/2 lbs. of super lean ground beef, not knowing
> for sure exactly what I would do with it, as have many favorite ways to
> utilize it. The more I thought about it, I decided I wanted Salisbury
> Steak, as it has been awhile. I checked out several recipes, but (1)
> they didn't appeal to me, or (2) I was missing at least one ingredient
> called for, so made my own and they were a hit with hubby and DD, who I
> had invited to come eat supper with us.
>
> Salisbury Steak - The Alaskan Way
>
> Mixed together in a bowl:
> 1-1/2 lbs. lean beef
> 1 large egg, beaten
> 3/4 cup dry bread crumbs
> 1/3 cup minced onion
> 1/3 cup minced celery
> Seasoned salt & seasoned pepper, to taste
> Few dashes garlic powder
>
> Shaped into 7 oval patties and browned in hot oil; drain.
>
> In the meantime, cooked 8 oz. fresh sliced mushrooms in a little butter
> till softened. In small bowl, mixed 1 (8 oz.) can tomato sauce with 1
> jar *beef gravy and added the mushrooms. Poured over the patties and
> simmered for about a half hour covered.
>
> The sauce was wonderful over mashed potatoes, so was pleased with my
> accomplishment, and everybody was happy! :-D
>
> Judy

It looks like what I had back in the day, as Salsibury Steak, although
we never had tomato sauce in the gravy - It was more just a white
sauce with lots of mushrooms.

N.

N.

ImStillMags wrote:

>here's my favoarite recipe.....you can use
> a salisbury steak ground beef mixture or
> use those cube steaks......I always
> prefer the cube steaks.

>http://www.hizzoners.com/recipes/meats
>/247-country-style-steak-with-caramelize
>d-onion-gravy

>you can add mushrooms to the gravy as
> well, play with it however suits your
>fancy.

This sounds really good, so I will copy off the recipe. I have made
Salisbury Steak before using onions in the gravy, but I might try this
recipe with the cube steak.

We like mushrooms, so add them to a lot of main dishes.

One of my favorite ways to fix cube steaks is to coat them with a
mixture of about 1/4 cup flour, 1-1/2 tsp. salt, 1/8 tsp. pepper and 2
tsp. dry mustard. Brown in oil, reserving flour mixture. Remove meat and
put remaining flour mixture back in skillet with the drippings, adding 2
cups water and 1 tbsp. Worcestershire Sauce. Cook and stir till mixed
well. Put meat back in the sauce; cover and simmer for 1-1/2 hours.
Check occasionally to make sure water doesn't boil away, as may need to
add more. I also have baked this in the oven for the same length of
time. If I have fresh mushrooms on hand, I'll slice them and add too.
The gravy from this is delicious!

Judy

A Moose in Love wrote:

>I've never made Salisbury steak. I tend
> to make meat loaf whenever I get the
> desire for a ground beef type dish. Your
> recipe sounds very good.

>Now, why do they call it Salisbury steak?
> Good ole' Zimbabwe used to be called
> Rhodesia, and the capital city was
> Salisbury. Is that why? I suppose I could
> google, but my philosophy is: 'when all
> else fails, google.'

>Speaking of ground beef, I have some
> left over sour cream. Tomorrow, I'm
> going to make a meat ball stroganoff.
> Have you recommendations for the
> meatball ingredients? I was thinking of
> just ground beef, some worcestershire
> sauce, bread crumbs, and an egg.
> Simple. Maybe I'll add some very fine
> chopped onions, and garlic to the mix. I
> want to make a dish that even the ghost
> of Count Stroganoff would be proud to
> serve at his dacha on the lake.

I never have researched why it's called Salisbury Steak, as guess I just
never thought about it before, but...now I'm curious! I bet if you
tried it, you would like it?

I think you can put almost anything in meatballs and they'll be tasty.
Sometimes simple is better, but the last time I made them, I used 1 lb.
super lean ground beef and added 1/2 cup dry bread crumbs, 1/3 cup
minced onion, 1/4 cup milk, 1 egg, 1 tbsp. minced parsley, 1 tsp. salt
(or to taste) 1/2 tsp. pepper and 1 tbsp. A-1 sauce and hubby liked
them. I don't make meatballs all that often, so am no expert, but I
think you're ideas sound real good.

Judy

On Wed, 7 Mar 2012 17:33:32 -0900, [email protected] (Judy Haffner)
wrote:


>One of my favorite ways to fix cube steaks

Why do you buy broken steaks?

Lou

Lou Decruss wrote:

>>One of my favorite ways to fix cube steaks
>
>Why do you buy broken steaks?

If you were drunk when you posted that, admit it now and all will be
forgiven.

On Wed, 07 Mar 2012 22:44:10 -0500, George M. Middius wrote:

> Lou Decruss wrote:
>
>>>One of my favorite ways to fix cube steaks
>>
>>Why do you buy broken steaks?
>
> If you were drunk when you posted that, admit it now and all will be
> forgiven.

A "steak" of any kind should not need to be cubed. There is no way to
fix it.

But I will bow down o the old fashioned way of mutilating beef to make
it edible, for RFC's sake. I prefer my cheap meat swissed.

-sw

"George M. Middius" <[email protected]> wrote in message
news:[email protected]..
> Lou Decruss wrote:
>
>>>One of my favorite ways to fix cube steaks
>>
>>Why do you buy broken steaks?
>
> If you were drunk when you posted that, admit it now and all will be
> forgiven.

Well maybe they weren't broken but it sure sounded like it because *drum
roll* she had to fix them.

On Mar 7, 9:43*pm, jhaff...@webtv.net (Judy Haffner) wrote:
> A Moose in Love wrote:
>
>
>
>
>
>
>
>
>
> >I've never made Salisbury steak. I tend
> > to make meat loaf whenever I get the
> > desire for a ground beef type dish. Your
> > recipe sounds very good.
> >Now, why do they call it Salisbury steak?
> > Good ole' Zimbabwe used to be called
> > Rhodesia, and the capital city was
> > Salisbury. Is that why? I suppose I could
> > google, but my philosophy is: 'when all
> > else fails, google.'
> >Speaking of ground beef, I have some
> > left over sour cream. Tomorrow, I'm
> > going to make a meat ball stroganoff.
> > Have you recommendations for the
> > meatball ingredients? I was thinking of
> > just ground beef, some worcestershire
> > sauce, bread crumbs, and an egg.
> > Simple. Maybe I'll add some very fine
> > chopped onions, and garlic to the mix. I
> > want to make a dish that even the ghost
> > of Count Stroganoff would be proud to
> > serve at his dacha on the lake.
>
> I never have researched why it's called Salisbury Steak, as guess I just
> never thought about it before, but...now I'm curious! I bet if you
> tried it, you would like it?
>
> I think you can put almost anything in meatballs and they'll be tasty.
> Sometimes simple is better, but the last time I made them, I used 1 lb.
> super lean ground beef and added 1/2 cup dry bread crumbs, 1/3 cup
> minced onion, 1/4 cup milk, 1 egg, 1 tbsp. minced parsley, 1 tsp. salt
> (or to taste) 1/2 tsp. pepper and 1 tbsp. A-1 sauce and hubby liked
> them. I don't make meatballs all that often, so am no expert, but I
> think *you're ideas sound real good.
>
> Judy

Ahhh. A-1 sauce. That's an idea. I like it much better than
HP(Houses of Parliament) sauce.

On Mar 7, 9:53*pm, Lou Decruss <LouDecr...@biteme.com> wrote:
> On Wed, 7 Mar 2012 17:33:32 -0900, jhaff...@webtv.net (Judy Haffner)
> wrote:
>
> >One of my favorite ways to fix cube steaks
>
> Why do you buy broken steaks?
>
> Lou

I don't have much luck with cube steaks. They are made from a non
tender cut of beef, and sometimes putting them through the machine in
order to tenderize works, but sometimes there are tough spots left.
However, when I lived in Toronto, the Dominion store in my
neighbourhood sold something called frenched top sirloin. The steaks
went through a machine that didn't quite cube it, but the process made
the top sirloin much more tender. Top sirloin is usually not bad in
the tenderness department, but there are a few spots in the meat that
are kind of tough. One thing that I do whenever I buy top sirloin, is
to cut the gristle out before cooking. There usually isn't much
gristle, but there is some. I do the same for calves liver.
Sometimes there are veins in there that need to be cut out prior to
cooking.

"Nancy2" <[email protected]> wrote in message
news:[email protected]...

> It looks like what I had back in the day, as Salsibury Steak, although
> we never had tomato sauce in the gravy - It was more just a white
> sauce with lots of mushrooms.

What is the difference between Salisbury Steak and Meatloaf?

--
http://www.shop.helpforheroes.org.uk/

On 3/8/2012 10:59 AM, Ophelia wrote:
>
> "Nancy2" <[email protected]> wrote in message
> news:[email protected]...
>
>> It looks like what I had back in the day, as Salsibury Steak, although
>> we never had tomato sauce in the gravy - It was more just a white
>> sauce with lots of mushrooms.
>
> What is the difference between Salisbury Steak and Meatloaf?
>
I've always assumed that it was Salisbury steak if it was formed into
individual patties and cooked on the hob/stovetop, and meatloaf if it
was a loaf and baked.
Having said that, though, I've been making individual 'meatloaves' in a
silicone cupcake pan - straight sided, and in between standard and
'Texas' size. Perfect for batch cooking, they freeze and reheat well.

"S Viemeister" <[email protected]> wrote in message
news:[email protected]..
> On 3/8/2012 10:59 AM, Ophelia wrote:
>>
>> "Nancy2" <[email protected]> wrote in message
>> news:[email protected]...
>>
>>> It looks like what I had back in the day, as Salsibury Steak, although
>>> we never had tomato sauce in the gravy - It was more just a white
>>> sauce with lots of mushrooms.
>>
>> What is the difference between Salisbury Steak and Meatloaf?
>>
> I've always assumed that it was Salisbury steak if it was formed into
> individual patties and cooked on the hob/stovetop, and meatloaf if it was
> a loaf and baked.
> Having said that, though, I've been making individual 'meatloaves' in a
> silicone cupcake pan - straight sided, and in between standard and
> 'Texas' size. Perfect for batch cooking, they freeze and reheat well.

Interesting, thanks, Shelia! Share you recipes for both?


--
http://www.shop.helpforheroes.org.uk/

On Mar 7, 8:43*pm, jhaff...@webtv.net (Judy Haffner) wrote:
> A Moose in Love wrote:
>
>
>
>
>
> >I've never made Salisbury steak. I tend
> > to make meat loaf whenever I get the
> > desire for a ground beef type dish. Your
> > recipe sounds very good.
> >Now, why do they call it Salisbury steak?
> > Good ole' Zimbabwe used to be called
> > Rhodesia, and the capital city was
> > Salisbury. Is that why? I suppose I could
> > google, but my philosophy is: 'when all
> > else fails, google.'
> >Speaking of ground beef, I have some
> > left over sour cream. Tomorrow, I'm
> > going to make a meat ball stroganoff.
> > Have you recommendations for the
> > meatball ingredients? I was thinking of
> > just ground beef, some worcestershire
> > sauce, bread crumbs, and an egg.
> > Simple. Maybe I'll add some very fine
> > chopped onions, and garlic to the mix. I
> > want to make a dish that even the ghost
> > of Count Stroganoff would be proud to
> > serve at his dacha on the lake.
>
> I never have researched why it's called Salisbury Steak, as guess I just
> never thought about it before, but...now I'm curious! I bet if you
> tried it, you would like it?
>
> I think you can put almost anything in meatballs and they'll be tasty.
> Sometimes simple is better, but the last time I made them, I used 1 lb.
> super lean ground beef and added 1/2 cup dry bread crumbs, 1/3 cup
> minced onion, 1/4 cup milk, 1 egg, 1 tbsp. minced parsley, 1 tsp. salt
> (or to taste) 1/2 tsp. pepper and 1 tbsp. A-1 sauce and hubby liked
> them. I don't make meatballs all that often, so am no expert, but I
> think *you're ideas sound real good.
>
> Judy

I think the name may have had something to do with a hotel, but I
could be wrong about that. I didn't look it up.

N.

On Mar 8, 9:59*am, "Ophelia" <Ophe...@Elsinore.me.uk> wrote:
> "Nancy2" <ellorysg...@gmail.com> wrote in message
>
> news:[email protected]...
>
> > It looks like what I had back in the day, as Salsibury Steak, although
> > we never had tomato sauce in the gravy - * It was more just a white
> > sauce with lots of mushrooms.
>
> What is the difference between Salisbury Steak and Meatloaf?
>
> --http://www.shop.helpforheroes.org.uk/

Most meatloaf I've seen, made or eaten doesn't have a white-type
mushroom sauce, and it is baked in a loaf, not in individual patties.
That's kind of a silly question. Also, my Salisbury steak doesn't
have anything in it except seasonings. Meatloaf has other stuff like
onion, celery, etc.

N.

"Ophelia" <[email protected]> wrote:

>
>"Nancy2" <[email protected]> wrote in message
>news:[email protected]...
>
>> It looks like what I had back in the day, as Salsibury Steak, although
>> we never had tomato sauce in the gravy - It was more just a white
>> sauce with lots of mushrooms.
>
>What is the difference between Salisbury Steak and Meatloaf?

In my house a Salisbury steak [called "Dr. Salisbury's Steak' as late
as 1975 by my ex's dad] is a portion sized deal that gets fried and
buried in gravy. [IMO so it can be choked down- too much 'crust
compared to moist center.]

A meatloaf is a family sized chunk of meat [I like to use 3-4 pounds
of meat] that gets baked, stays moist, and may or may not be served
with a bit of gravy.

Jim

"Nancy2" <[email protected]> wrote in message
news:[email protected]..
> On Mar 8, 9:59 am, "Ophelia" <Ophe...@Elsinore.me.uk> wrote:
>> "Nancy2" <ellorysg...@gmail.com> wrote in message
>>
>> news:[email protected]...
>>
>> > It looks like what I had back in the day, as Salsibury Steak, although
>> > we never had tomato sauce in the gravy - It was more just a white
>> > sauce with lots of mushrooms.
>>
>> What is the difference between Salisbury Steak and Meatloaf?
>
> Most meatloaf I've seen, made or eaten doesn't have a white-type
> mushroom sauce, and it is baked in a loaf, not in individual patties.
> That's kind of a silly question. Also, my Salisbury steak doesn't
> have anything in it except seasonings. Meatloaf has other stuff like
> onion, celery, etc.

Thank you So really, is it like hamburger? I have only tried to make
meatloaf twice and we didn't like it. Do you have any hints as to what
would be a good one to make?

--
http://www.shop.helpforheroes.org.uk/

On 3/8/2012 11:27 AM, Ophelia wrote:
> <[email protected]> wrote
>> On 3/8/2012 10:59 AM, Ophelia wrote:
>>> <[email protected]> wrote
>>>> It looks like what I had back in the day, as Salsibury Steak, although
>>>> we never had tomato sauce in the gravy - It was more just a white
>>>> sauce with lots of mushrooms.
>>>
>>> What is the difference between Salisbury Steak and Meatloaf?
>>>
>> I've always assumed that it was Salisbury steak if it was formed into
>> individual patties and cooked on the hob/stovetop, and meatloaf if it
>> was a loaf and baked.
>> Having said that, though, I've been making individual 'meatloaves' in
>> a silicone cupcake pan - straight sided, and in between standard and
>> 'Texas' size. Perfect for batch cooking, they freeze and reheat well.
>
> Interesting, thanks, Shelia! Share you recipes for both?
>
Not so much a recipe - more a 'what do I have in the kitchen today?'
sort of thing! Next time I do it, I should stop and weigh things, and
write it down. I can give you an approximation though.

I also have what I call 'Cheater's Meatloaf', which I wrote for my
daughter, who works long hours and doesn't have time or a fully stocked
kitchen. It uses store cupboard shortcuts.