Saturday, September 28, 2013

Salisbury Steak with Caramelized Onion Gravy

Salisbury Steak is one of the retro foods that has made a comeback in American kitchens. It was named for James Salisbury, a 19th-century physician, who prescribed it for battlefield patients who, in addition to their wounds, were suffering from digestive problems. His diet recommended serving chopped beef patties three times a day, and the oval-shaped patties, informally dubbed the poor man's steak, came to bear his name. In its purest form, the steak consists only of seasoned beef. However, frugal depression housewives and those cooking in the meat-rationed kitchens of WWII began to add extenders to the chopped beef in order to feed more people. I am no stranger to Salisbury Steak. It was a regular feature on my Mother's table and I made it in the early days of our marriage when then was more love than money. Versions of the steak that are currently popular use wine and mushrooms in the sauce that is served with the steak. The original versions of the recipes did not, for obvious reasons. A budget meal does not lend itself to auxiliary ingredients that cost more than its main components. The newer versions are delicious and I can heartily recommend them. I want, however, to share with you a really old-fashioned version of the steak. Here's the recipe.

Salisbury Steak with Caramelized Onion Gravy...from the kitchen of One Perfect Bite


Onion Gravy

2 large red onions, thinly sliced

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

3 cups low-sodium beef broth

1/2 cup dry red wine (optional)

1 tablespoon tomato paste

1 teaspoon cider vinegar

Salt and pepper

Meat Patties

1 pound lean ground beef

1/2 cup cooked white rice

1 egg yolk

1 teaspoon salt

1/4 teaspoon pepper

1 clove minced garlic

1 teaspoon Worcestershire sauce

3 tablespoons chopped parsley

1/2 teaspoon dried thyme

1 tablespoon olive oil


1) To make gravy: Heat butter in a large saut

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