Salisbury Steak - TV Dinner Style - Food Wishes

hello this is chef john from food wishes calm with Salisbury steak that's right when I was a kid we didn't have smartphones or the Internet all we had was a TV that if you were lucky got like three stations and the only shows on where the news are Ed Sullivan but we didn't care because as we watched we got to enjoy a little something called a TV dinner and the king of the TV dinners in my opinion was the Salisbury steak which is what we're gonna show you how to make here while at the same time showing you how to make one of the greatest gravies ever invented so with that let's go ahead get started with a pound of ground beef and for this I suggest you go right to the meat counter and have them grind it fresh for you and ideally you're gonna use the 85/15 blend and what we'll do is spice this up with some freshly ground black pepper plus a little bit of dry mustard at which point we'll add a couple very very key ingredients which are a couple tablespoons of tomato ketchup plus a tablespoon of Worcestershire sauce alright don't skip that we'll also sneak in a teaspoon of soy sauce and then we'll finish up with one beaten egg a few shakes of cayenne and then last but not least some plain breadcrumbs and then once all that's in there we'll take a fork and give this a mix until everything is very thoroughly combined and while it's gonna take a little longer than just using your hands I think by using the fork we avoid warming up and mashing in that fat which can result in a tougher Salisbury steak so while we do want this very well mixed the last we handle it the better but having said that because we are using a fair amount of breadcrumbs even if you did over mix this a little bit these patties are still gonna be pretty tender so don't stress too much oh and by the way speaking of breadcrumbs this is often described as a hamburger steak but because of what we're throwing in here this is much much closer and taste and texture to a meatloaf which is one of the reasons I love it so much I am a meatloaf fiend and then once that's mixed we could use it right away if we had to but I think it's much much better if we Pat it down wrap it up and place it in the fridge for at least a few hours okay and you can even go overnight if you want and that's just gonna give it a little bit of time for all those flavors to develop Plus while that's in the fridge we can go ahead and whip up our brown gravy she's gonna start by melting a couple tablespoons of butter over high heat in a large non-stick pan to which we will add a whole bunch of sliced mushrooms as well as some diced onion and a nice pinch of salt and what we'll do is saute these stirring occasionally until they're very nicely browned in the process for what happens to these veggies I described as first we make them wet then we make them dry then we make them wet and what that means is when these first start sauteing you're going to get a lot of moisture coming out of the mushrooms and the onions and it will sort of bubble in its own juices and be kind of wet but as they continue to cook that water's gonna evaporate and the pan will dry out at which point things will start browning in that butter nicely and once that happens we want to continue cooking until these take on a really beautiful deep rich color which for me look something like this and then once that's been accomplished we will stop and add our flour and we'll go ahead and stir that in and we will cook that for about three minutes just to take the raw edge off that flour at which point we'll stop and add the rest of the ingredients okay so to recap first we made it wet then we made it dry which is where we're at now now we're gonna make it wet by adding a spoon of ketchup a little bit of Worcestershire sauce and then three cups of the finest beef broth you can find all right preferably low-sodium and we'll go ahead and stir all that together still on high heat and if there was ever recipe where you want to splurge on a nice beef broth this would be the one in fact you may even want to consider splurging for one of those fancy bone broths which by the way are exactly the same as regular beef broth but they do tend to be a little higher quality and lower in salt which since we are going to reduce this a little bit is an advantage but anyway we'll stir all that together and bring it to a simmer over high heat at which point we'll reduce that to medium and simmer for about 10 minutes stirring occasionally until it reduces a little bit and thickens up and if everything's gone according to plan looks like this which i think is just absolutely gorgeous and if you want to give that a taste for salt go ahead but mine was perfect and then once that's done we'll go ahead and transfer it into some kind of measuring cup or bowl and we'll make sure we use a spatula to scrape that pan as clean as we can and that's it once our gravy is done we'll simply reserve that until needed and yes I'm doing this backwards most recipes have you cook yourselves berry steaks first and then you remove those from the pan and then make your gravy and then put it all together but I think this method works out so much better and is much easier logistically when we're ready to serve and that's it will return our scrape clean pan to the stove where we will eventually fry ourselves berry steaks and some melted butter but before that happens we have to form them which I'm going to do of course with some damp hands since damp hands make smooth Salsbury steaks so will moisten our hands with a little bit of water and then we'll take one-quarter of our mixture and form it into a patty about a half inch thick then while Oval is the most traditional shape you could make these round if you want or I guess square or triangular if you're really weird so doom how you want I mean you are after all the dr. James Salisbury of how the shape might vary but the point is it really doesn't matter as long as they're about 1/2 inch thick and before we fry these up I do like to season both sides with some salt although be careful especially if you used a cheap beef broth which tend to be a lot of salt here and depending on how salty your gravy already tastes you may want to skip this step but anyway I did put a little bit on mine and that's it we're gonna go ahead and brown those up in a couple tablespoons of butter that we have set over medium-high heat and our previously used pan and we are only gonna cook these for about 2 to 3 minutes per side or just enough time to get a little bit of browning on the surface ok one of the secrets to a great Salisbury steak is finishing cooking them in the gravy so like I said we'll just give those a couple minutes per side and because the egg and the breadcrumb in our mixture that is still going to be plenty of time to get some decent color and then what we'll do to finish these is simply transfer in our gravy and then as soon as that starts to simmer which is only going to take a couple minutes we will back our heat down to medium and simply cook these for about five more minutes basting with a spoon or until ourselves barry stakes are just cooked through and this is not something we're trying to catch it medium rare medium alright it's perfectly fine if not better that these cook all the way through since they're only 1/2 inch thick that's only gonna take maybe four or five minutes and one way to test which I didn't show is just poke them with your finger and if they feel mushy they're not done but if they spring back and feel a little bit firm there and that's it once those are cook we'll go ahead and serve them up preferably next to some butter mashed potatoes and the vegetable side of your choice and of course we'll spoon over a very generous amount of that gravy which is not only one of the best-tasting Brown gravies ever but probably the most beautiful I mean come on look at that and know a case you're under fifty the ones in the TV dinner did not look this good but anyway let me go ahead and grab a fork so I can make sure it tastes as good as it looks and I am very happy to report it did and then some this really was fantastic all right what we have here is just big beefy flavor and a surprisingly tender texture plus like I already said one of the most amazingly delicious gravies you will ever taste I mean even if you never make the steaks you should still make this gravy even if it is just a serve with mashed potatoes oh and one interesting thing here you heard me named Chuck James Salsbury earlier he was the doctor that this ground meat patty was named after since he actually prescribed it for dietary reasons for his patients but ironically his was just a very lean patty that was broiled and then just served with some Worcestershire sauce on the side so I don't believe if he was alive today that he would be very amused that this is the rich and decadent dish were calling Salisbury steak but anyway it doesn't matter he's dead whoops hold on my melted butter dam broke let me fix that there we go but anyway that's it my take on the Salisbury steak whether you're gonna eat this at the dining room table you're gonna find an old episode of The Ed Sullivan Show on the YouTube app on your smart TV and eat this and from this screen like you're supposed to either way I really do hope you give this a try soon so please follow the links below for the ingredient amounts a printable written recipe and much more info as usual and as always you you

Channel: Food Wishes

Views: 1,037,347

Rating: 4.9496861 out of 5

Keywords: Salisbury, Steak, gravy, tv, dinner, hamburger, patty, meatloaf, chef, john, food, wishes, cooking, recipe

Id: CFCiUstuo8I

Length: 8min 51sec (531 seconds)

Published: Tue Jul 14 2020

Reddit Comments

[u/GotAStewGoin]

Petition to get "But it doesn't matter! He's dead." t-shirts.

[u/lifewontwait86]

I always forget that this has been something I've been wanting to make since like forever. My brother and I LOVED Salisbury Steak TV dinners growing up! My favorite line from Rookie of the Year is when Gary Busey says, "The best darn Salisbury steak I ever ate in my life!" when he's flying back to Chicago.

Thanks for this post! Gonna hafta give it a whirl!

[u/firstexiled]

Dear god the amount of butter on those potatoes. The butter IS the gravy!

[u/varangian]

I was happy to see this. I'm in the UK so my first and only exposure to Salisbury Steaks was as health powerups in the Fallout games. Always wondered what they actually were, now I know and there's a recipe to try out as well. I'd only need two steaks at a time, I could make the full amount and freeze the two spares but if anyone knows that freezing would be a bad idea please fire away. Although I guess the actual Salisbury Steak was a frozen food anyway?