Salisbury Steak - The Insanely Delicious Inexpensive "Steak" Dinner

[@SipandFeast]

Thanks for watching! ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/ The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.

[@sisterspooky]

First, thank you so very much for taking the time to not only create the video, but to type up the ingredients for both components of the recipe. My only criticism, I wish you had included the directions for us to screen shot. It’s very impractical to have to watch, pause and sometimes rewind the video to get the directions as we make the dish. 😔 Otherwise, the video was great! 😊

[@Kyle496]

FYI it's pronounced wash-your-sister-sauce but all one word and said kinda fast.

[@sisterspooky]

@@Kyle496 - No, it’s Wooh-shish-tuh. Not whatever you just said. lol It’s a UK pronunciation, friend. 😜

[@gidget8717]

Can you answer a question for me? If I open a can of anchovies packed in olive oil, use 2, how do I store the rest of them for later use? I can't seem to find the answer anywhere. 🤷‍♀️

[@Ucceah]

salisbury steak has never been thing on my radar, but now i just gotta make some. (and i van only agree, a writte recipe with metric measurements is MUCH appreciated!) minor tweaks i'm gonna make is giving the mushrooms some browned butter to absorb, before putting them in the end, and a little chinese black soy sauce and heavy cream, mostly just for the right color and a tad more opacity of the gravy.

[@BBQDad463]

Thank you for this video. When we were children (I am 71), Mom 'n' Dad would take us out (maybe every month or two) to a nearby, small restaurant---the Southwestern Pennsylvania equivalent of a diner. They had Salisbury Steak on the menu. It came with corn and peas, mashed potatoes or French fries, a boatload of gravy, and homemade rolls, fresh from the oven. Dessert was always homemade apple pie a la mode. The food was consistently excellent and those meals remain some of the top culinary moments of my life.

[@dharryg]

Those were the days before America went down the drain with franchise food and “celebrity chefs.”

[@RochelleThompson-e3t]

❤

[@janmclain6301]

Same age, and rarely ate out as a child. We did still have dime store food counters, and this reminds me of that, except for the wine.

[@rkendrewmclaughlan8866]

I'm 72 and had the same happy restaurant experience as a child. Haven't had Salisbury Steak in years. Will give it a try!

[@grandmasmalibu]

I'm about a decade younger than you but grew up poor (after my parents divorce). "Regular" food was PB&J sandwiches. Sometimes the "lunchmeat ends" assortment pack from the discount bin. Elementary school cafeteria Salisbury Steak felt like I was transported to a better world. As well it should, because my Mom gave me 15 cents of her hard earned money for me to buy it! I still love Salisbury Steak.

[@markpukey8]

As someone who actually LIKES the TV Dinner Salisbury Steaks... I have to admit that this looks a whole lot better. I printed your recipe and I'll be feeding this to my guinea pigs... I mean my family... in a few days. I can't wait.

[@bobross9332]

I LOVED TV dinner salisbury steaks as a kid.. haven't had them in years .. gotta either buy or make some

[@rhondasplace3529]

Thank you I love the banquet Salisbury steaks. Guess it's our guilty pleasure lol

[@RochelleThompson-e3t]

❤😂

[@CollideFan1]

Used to like the Hungry Man Salisbury steak back in the day but now it has that fake charbroil taste to it. Nasty aftertaste as well

[@kgm2000]

I made this for dinner tonight, MAGNIFICENT!!! My husband walked in the door from work and raved as to how good it smelled and wished there was some way of bottling the aromas from cooking this dish. I will be making this often. Thank you.

[@dianemiller6440]

This dish is a real winner. I made it a few months ago - my husband raved! Made it again for dinner tonight. Just as good. The only difference is I make a bit more gravy and add an extra half pound of mushrooms and it is perfect. My husband waited in anticipation all day. I didn’t dare not make it. Thank you for all your great recipes. Love the family interaction❤️.

[@soniahanrahan1240]

I'm English and made this a while ago, today I'm making it again it's so good. I'm portioning it up and freezing them so when I have a lazy day I can just get one out and just make a bit of mash and veg to go with it 😋

[@nateroo]

Salisbury steak was my all time favorite tv dinner to eat (we were a Navy family and weren't exactly affluent, so tv dinners were pretty common on our shopping list at the Naval Base commissary); this recipe just takes my love for Salisbury steak up quite a few notches. I'm retired and living comfortably and love my ribeyes, but I STILL love a good Salisbury steak dinner with mashed taters, gravy, and veggies. Great recipe, thanx for sharing!

[@kutatm]

Same here! Navy family and I remember those Salisbury steak tv dinners!

[@jonkirkwood469]

My wife never came to fully appreciate Navy chow so I only ate it underway.

[@katherinecornette5315]

Made this for a crowd today. Prepped everything, browned steaks, then followed directions for onions & mushrooms, etc and then put it in my large slow cooker until we got home. It was sooo good and perfect after a long,crazy day. I had made potatoes & broccoli & it was delicious!

[@OrlaQuirk]

Good idea! Thanks.

[@KarinKraemer-g8d]

salisbury steak with carmelized onions, a russet potato loaded and ice cold lemonade- so good.

[@kathleenmulcahy3279]

Made this recipe for supper tonight and my family loved it. Salisbury Steaks were really delicious.The addition of the red wine really elevated the dish in my opinion.

[@SimoExMachina2]

In Finland we have a similar dish called "Lindström's Steaks", which also have some beetroot mixed with the minced meat that gives them their distinctive purple color and adds to the flavor. Often served with fried onions and either boiled potatoes or mash. Crushed lingonberries (with a lot of sugar to cut the super sour taste) also goes well with that, as do pickles.

[@taniatownsend8309]

That sounds Delish!

[@caseywoodbury3412]

And in Denmark it’s a very old, delicious dish called hakkeboeuf. We add lingonberry jam to cooked red cabbage (a regular side dish) and add a bit of the red cabbage juice to the gravy. Heavenly!

[@steffenrosmus9177]

Or Fleischpflanzerl, Frikadellen in Germany 😂😂😂

[@SimoExMachina2]

@@steffenrosmus9177 I prefer wienerschnitzel with mashed potatoes, slice of lemon and a tall pint of kölsch, which to me tastes like middle ground between lager und weissbier.

[@Venusoftx42]

@@SimoExMachina2 It's funny to me that when I ask military people what their favorite German cuisine was, I usually get Wiener Schnitzel as an answer. For me that means that you haven't tried other German dishes, {which are delicious) as the saying goes: "If the farmer doesn't know, he won't eat it."

[@robertlee5456]

Suggest more oil in the pan to avoid that uneven sear on the patties, and to produce a better fond. Also, after the patties are done -- go in the onions first, with a bit of water or stock. Lid on, heat down, and really caramelize the heck out of the onions to bring more flavor into the gravy.

[@graceygrumble]

I thought the onions were not caramelised enough, too. Still looks tasty, though.

[@dustingd1]

Bro this is wonderful! a timeless American comfort classic! Do more of these elevated classics!

[@chitown1098]

My mom made this for us when we were growing up. Surprisingly delicious. My mom has been gone for a while now. Really happy you shared this and showed me hoe to make properly.

[@persnikitty3570]

Comfort food is called that for a reason: the ones who made this for us while we were young. Love my enchiladas, frito pie, and salisbury steak growing up as a coastal Texican.

[@tombrenholts8146]

Yesterday I made this exactly to the directions. It is OUTSTANDING. Served over mashed, with cauliflower on the side. From here it is easily customizable to fit our individual tastes. The secret that chefs don’t want you to know? Brown food tastes best.

[@scottrowe533]

Made correctly and with loving care (as this was), Salisbury Steak with mushroom gravy and mashed potatoes is one of my all-time favorite dinners. Thank you! 👏💯💙

[@jasonibiza7993]

I agree!

[@jillbritton2676]

Me too

[@elabuterin7150]

Indeed! Comfort food at its finest 😋

[@Quixotic-IX]

This with buttery gravy is my go to cheat food and a side of garlic rice and egg. Something similar to loco moco

[@KingofCrusher]

@@Quixotic-IX loco moco f'n rules so hard!!

[@TheSkullPanda]

I will never get tired of having Brooklyn-Ed Norton reinvent my 90s kid diet into haut cuisine. James, you, your channel and your family are a treasure for all of us. Thank you for this budget recipe, I've got to try this some time.

[@metalgamer9647]

Lmaooooo Brooklyn Ed Norton.

[@SCGili710]

actually I think it's more Ari Gold (Entourage) but I can see your point

[@christophereverett2353]

More like Montuak Norton

[@marilynlincoln7173]

I was very fortunate when I went to school way back when. I lived in a farming community and after the farmers wife’s got done with their morning chores. They came into town and made lunch for us students. Everything was made from scratch pies and cakes and beef stew. macaroni and cheese. you could see them grading a big chunk of cheese to make fresh macaroni and cheese.

[@nancydelu4061]

Lucky you!

[@paulschofield2630]

It's very British!! Yummy, my Manchester granny RIP, was amazing 👏 🤩 doing recipes like this,,I'd cycle 50 to 80 miles through West Yorkshire and come home 🏡 to these meals, 😂 heavenly ❤️ 😊 cheers 🍻 😊

[@phatmeemaw6322]

My mom cooked everything in iron skillets. And she also insisted they be scrubbed with hot soap and water. They were wonderful pieces of kitchen equipment ❤ Dont worry about a little acid from wine tomatoes etc

[@drengr2759]

The myths about cast iron are insane. The idea that soap can't be used on CI is older than anyone alive now, and while it was true with lye based soap generations ago, it's just false now with modern dish soap.

[@PatrickPoet]

I'm the same. Depending on what I've cooked, I might just wipe the pan out instead of washing it, but if I wash it I use hot water and dish soap and blue scrubbies if needed. Don't use the green, they're abrasive enough to take off the seasoning.

[@0Sicarii0]

Modern soap is ok, soap used to contain lye which is what was bad for the patina but modern dish soaps don't contain it anymore. Also cooking acid sauces is fine, if its not something that's in your pan for hours. So a quick sauce or just to reheat something is just fine and wont really damage your patina.

[@reality9451]

@@0Sicarii0 20-30 minutes of simmering is the approximate limit that I use. I've only reseasoned my cast iron pan once, and not because of acid - I got called away by a child crisis many years ago, and didn't turn the burner off... Urk. Tested the smoke alarm, though.

[@TheMarcopix]

@@PatrickPoet Same here. I'll wash my cast iron gently with a mild detergent if I've cooked fish or chicken. A thorough rinse and wipe if anything else.

[@RetroChani]

This is basically the same as rissoles and gravy, which we make in Australia. We even serve with the same sides! Cool to learn that :)

[@chomlee]

If our Mum cooked it without onions, my sister in Canberra my sister would call it A**holes and gravy.

[@MrBradfordchild]

Mushroom gravy! The posh version!!

[@johnpalmer5367]

Just FYI: When making the meat patties, I mix the wet ingredients (milk, eggs, etc) and seasonings together first, then combine that with the meat. This makes the meat nice and loose, then I sprinkle in the bread crumbs, mixing gently with my hands, then forming the patties. I let them sit while doing the onions and mushrooms. Seems more efficient to me.

[@Angie_P]

I know using utensils in the videos looks more appealing but I feel like using your hands is the key to not over mixing.

[@sfurules]

@@Angie_P Totally agree with you and OP but also...it's gonna be delicious anyways

[@jamesfarmer6168]

I find that the warmth of your hands can draw out the fat making the meatballs dry.@@Angie_P

[@DatsWhatHeSaid]

@@jamesfarmer6168 wear food gloves. They isolate a good bit!

[@petereriksson1390]

Correct! From Peter Eriksson Sweden Europe 😊😊😊!

[@IFUPokeTheLAMBULWakeThaLION]

im 65, been making these since i was a kid, some tricks: make steaks smaller, use multiple meats + your favorite sausage. sear steak w/light coat of steak seasoning/both sides/DO NOT cook totally thru, use one egg not 2/with grated onion+carrot & joiuces, MIX-BY-HAND, NO TOOLS, that overworx/removes fat which is ALL moisture & flavor. use wider/deeper pan to combine gravy/veggies OVER meat & simmer. i also use parsely & cilantro, sometimes mixing w/my onions carrots, sometimes just minced -- depends on the combo of meats im using and what tyype of sausage -- so far theres been no wrong ccombo i grill almost exclusively when living in/visiting the countryside, so i have grilled my salisbury steaks dish from tart to finish which explodes all the flavors, especially the veggies before you grate'm..

[@janetseidlitz5976]

Salisbury steak is delicious. It's definitely ranked with the best comfort foods for me.

[@TheMangoMussolini]

This is pretty much the recipe that my mom handed down to me. I've loved Salisbury steak as far back as my memory goes. Very few comfort foods (for me) can match Salsteak, mashed potatoes and a veg. The only critique I would offer is instead of bread crumbs, use Panko instead. It provides much better firmness and keeps everything moister. As for the thickness, yours is more like Hamburg steak (Frikadelle in German), a much thicker version of the American Sals steak which is usually one-half to one inches thick.

[@phickle]

This looks delicious. I especially like the grated onion along with the breadcrumbs/milk. However, I think you missed one thing: mashed potatoes. That gravy deserves a mound of buttery, fluffy mashed potatoes. That makes it a 10 in my book. Thanks again. Looking forward to trying this soon.

[@ChumbawumbaChum]

watch to the end, he does say he served it with mashed potatoes and green peas

[@JohnLowell-xs8ro]

You are the best Chef for the home cook on KZbin. Your recipes are explained well and doable for those who believe peanut butter and jelly are involved and complicated, we thank you.

[@oscarpalm4863]

Professional chef tip. Mix the breadcrumbs together with the minced meat, before you mix in anything else. That way the crumbs will be mixed evenly without lumps. Also, the point of mixing in breadcrumbs, or boiled dried rice, or potato flakes, etc., is to have starch hold on the fat that would otherwise melt and run of out of the patties leaving them dry. THAT is what makes the patties juicy (bread crumbs holding on to the fat), not the added fluid, no matter how much crumb paste you add (you want to make meat patties, not bread cakes with meat flavour, no?). Also, keep the meat cold until mixed (with anything), and keep the mixing to as little as necessary because the physical act of swirling and/or mushing the minced meat will add heat to it and make the fat begin to melt. If you mix a large amount, it can be helpful to do it in batches, cooling down the minced meat mush, in between the mixes with other ingredients. And you don’t need eggs if you use fresh meat (eggs add protein, meat is already protein), unless you have added so much bread crumbs that it has turned into a meat flavoured dough. Recipes telling you to add eggs to minced meat is a left over from the days before the meat grinder was invented, and minced meat was what you got after boiling the bones to get every last piece of meat to fall off which you then took and chopped (minced) into little pieces, and those pieces most definitely needed eggwhite to bind together since the proteins in the meat had already coagulated when the bones were boiled.

[@sdkee]

Thank you sir. I will try to apply these tips. Much appreciated.

[@somercet1]

Awesome advice.

[@consciouslasagne354]

ouh thanks for the tip man

[@shawnmiller4781]

If you grinding your own burger you can add them before and let the grinder do the mixing. Also if you double grind you cans add them to the first grind

[@deda118]

Thanks for the tips. Very useful. The steaks that were made in this recipe- did they hold together after cutting into them? I certainly wouldn’t them disintegrating when cut into.

[@Ogsonofgroo]

Awesome! Been making various versions of this for half a century, still one of my favourites with rough smashed taters ( with parmasen and diced green onion if ya got it) and a pile of peas and carrots, mmmmm best simple winter food and very economical, thanks for this, loved the gravy recipe!

[@louisburley1597]

It’s a misconception that you can’t use acids in a cast iron pan. It all depends on how good your seasoning is, but most people re-season the pan after using an acid IMO. I cook with acidic foods in mine all the time and I don’t have any issues. In some cases I actually like the flavor that the cast iron gives off lol. I wouldn’t be too worried about it though.

[@mperez2730]

My husband and I made this recipe and hands down the BEST Salisbury steak...EVER. The flavors are on point and super tender 😄. Will be making this forever... 😂

[@danielgreenleaf]

Same

[@grkuntzmd]

I love Salisbury steak. I'm going to make it and use some leftover bacon grease for the gravy. This with creamy mashed potatoes and peas makes a great cold weather "comfort" meal.

[@hecate235]

You can easily make this keto if you substitute hemp hearts (with a dash of Italian seasoning) for the breadcrumbs, and start with a 1/4tsp xantham gum to thicken the gray. (I put the xantham gum in a little sieve to sprinkle it over the sauce. The gum clumps badly otherwise, you can't just dump it in. Stir/whisk a lot. ) I made this. Very yummy!!

[@GoodForYou4504]

What is funny is that I've made Salisbury steak a lot of times for family and did a lot of testing to get the recipe right. My highly researched and taste tested version is almost the exact same as this... Nice job Sip and Feast! I have added french onion soup mix to the meat sometimes just to add a bit more umami. Not a bad option, but both work well!

[@ishyab011]

I happen LOVE Salsbury Steak, and believe that ALL dishes depends on the cook and how it's done. So, no one should shy away because of thinking it's a low brow food. If you do dishes like you just showed, it's AWESOME!!! :) Thanks for the posting. Love it. Yours, SammyC

[@bkm2797]

This is an excellent week meal dish like you mentioned. Love the addition of mustard, grating of onion and garlic, all these extra touches that raise the dish to deliciousness. As always a great mini class Jim and Tara, Thanks for the recipe!

[@frelnc]

I love good Salisbury Steak, and this recipe is a real good take on my memory of this delicious meal. I grew up in a budget conscious household, and never felt deprived with meals like this on the menu. Thanks for this recipe.

[@devorahstree671]

I've made Salisbury steak several times this year. I even started making it into meatballs--so good!

[@robertholtz]

Great idea! Must be delicious.

[@nataliecheney3177]

I make my Salsbury steaks this way except, I always stir in a couple tablespoons of flour into the mushrooms and onions while sauteing them. It's a wonderful rotation meal weeknights!

[@alexhampton2802]

Taras pronunciation was perfect (from the UK). This looks great, definitely gonna try this. Love the channel and how down to earth you guys are, keep it up.

[@zachsdickDOTmpg]

Was gonna comment the same thing, very down to earth and I loved it. From fixing the extra egg mistake, to admitting his pan isn’t well seasoned, adding wine to the cast iron - all things I’m guilty of. Good food is easy and accessible, and good cooks are flexible and adaptable. This video felt like cooking with family.

[@radiomuffin]

Came to write the same thing but saw you already pointed it out. Not sure if it's the same across the UK but in my region it's fine to ommit the "shire" and just call it Worcester sauce.

[@LosPeregrinos51]

@@radiomuffin Pretty much nation wide I'd say but still love to hear Americans trying to say Wooshtertertersheer sauce - kind of cute 😉 A bit like Nanny Ogg in the Discworld books (who) "knew how to start spelling 'banana', but didn't know how you stopped"

[@WinstonSmithGPT]

Lea and Perrins must’ve stopped television advertising years ago because every older person has no trouble pronouncing Worcestershire.

[@LosPeregrinos51]

@@WinstonSmithGPT Ha! I remember those adverts too. Leicestershire is another good tongue twister for non native English speakers.

[@donnamcmanus7360]

Part of the reason I like salisbury steak is because I liked the frozen dinner/school lunch versions. Sometimes you crave the nostalgia meals but then realize you can make them better from scratch😊 Great looking recipe & good pepper application👍

[@miaththered]

I don't think I've ever seen it made from scratch, very cool, thanks!

[@LosPeregrinos51]

Haven't eaten this in years - we don't seem to "do" it in England - but my mouth was watering by the time you made the sauce. One more for the culinary bucket list, thank you.

[@asbjrnfossmo1589]

Didn't England conquer half the planet for spices, then decided not to use them? ;)

[@LosPeregrinos51]

@@asbjrnfossmo1589 Only a quarter of the world and many of the colonists were Scots not English. I think the decision was taken to stick to food of sufficient quality that it didn't need to be cloaked in spices. Of course, nowadays, I think that we spice up everything from ice cream to prime beef just because we can! 😤

[@hecate235]

@@LosPeregrinos51 I think we "spice" everything up because meats, vegetables and fruits don't taste the way they did 40 years ago. We hide the lack of taste with spice and "new" recipes. Too much fertilizer (to cover over depleted soils, meat animals raised in "factories," and fruit picked green for shipping. Profit over taste! Buy local, if you can. The last generations don't know what they've missed.

[@johnleake5657]

We do do the in the UK -- it's just that we call them rissoles.

[@LosPeregrinos51]

@@johnleake5657 Nah, my Mum's rissoles were rolled in breadcrumbs and fried, You must have had a posh version 😆

[@2Wheels_NYC]

This hit so many notes of my childhood. Tara nailed it, totally diner food. I hope you guys still have out east, in Queens where I grew up, only 1 remains from the 6 years ago. Anyway, this looks spectacular! 1 pan cooking finishing with an amazing gravy. Definitely serve with mashed potatoes, and the only thing missing is the frozen brownie 😂

[@katherineharra8434]

😂

[@meowcula]

I recently dusted off this dinner idea a couple months back and it was a surprise how good it was. even humble dishes like this can be made awesome just using good ingredients and good technique. total comfort food.

[@madcatjo]

As an Australian, I only know of Salisbury Steak as a low-key punchline on the assorted Stargate series. I had no idea what it was, but this looks delicious. I have to cook for my parents, and this looks like something that my [fussy/dietary restrictions] mother would really like. Deffo giviing this a go. 👍

[@Lazy_Tim]

Also an Aussie. I learnt about Salisbury Steak from Japanese travel/cooking shows!

[@noteanotell937]

As a brit I learned of it in a computer game called fallout 3

[@MrBradfordchild]

Its rissoles and gravy, mate.

[@deewonda1952]

I grew up on Swanson's Salisbury Steak TV dinners and had never made it from scratch. Your video and printed recipe made it sooo easy to make and it was AMAZING! Unfortunately, I didn't have any wine but it still came out juicy, full of flavor, and much better than Swanson ever produced! Thanks for the delicious memory!!😋

[@MHarenArt]

An old fashioned, always a winner dish!!!! The secret is knowing how to keep the burger part from drying out. For my taste, there can't be too much black pepper!! That burner is great to have for power outage times if you have electric cooktop. I keep one on hand.

[@kenreeve32]

Your channel is just amazing! High-level food some days, and basic comfort food on others (but always delicious)!

[@heyitsvonage2768]

Salisbury steak is such a nostalgic comfort food for me. This was a go-to on low budget family menus when I was a kid.

[@JanTownley]

Love watching your videos. While I am an experienced home cook, I am glad you take the time to explain things. I cook with my grand daughter and it helps me get the point across when we make one of your recipes, for instance the grandma pizza series and this recipe is a foundation meal. I also love that she embraces the concept of leftovers. BTW it makes a great open face sandwich with a salad the next day!

[@JB43186]

Golly. I made this recipe for dinner and wow was it a hit. I substituted cube steak for the Chuck. I dipped the cube steak in egg and dusted with flour. I browned that and added it to your mushroom gravy. I cooked it in the oven on 300 for an hour. It was delish. Thank you kindly. I’m using the remainder of the cube steak for your steak pizziola tomorrow. I won’t bread the meat, but will use the oven technique again. I have no doubt that it will be a hit!!!

[@iahorvath]

Wonderfully delicious recipe! Your techniques and explanations are always perfect! Every time I make them they always turn out fantastic. Thank you for sharing them with us ❤

[@lorrainelonardo975]

I’m dying to try it !! It looks scrumptious!!

[@anye76]

Thank you Tara for the crack the egg in a separate bowl comment. I was taught that as well😉 Jim this looks really good. Warm comfort food😋

[@Wguy56]

Yes, I do that egg in bowl thing too- but I've never had a bad one.

[@keiichi8191]

"If you think of cafeteria food, don't. It's delicious." Is this implying that cafeteria and frozen dinner salisbury steaks aren't delicious? 'Cause I'll fight you.

[@Natalie-ym8pj]

That's funny. My kids who are grown up now still love the Banquet Salisbury Steak dinners lol.

[@Yacht.46]

@@Natalie-ym8pj So yummy.

[@JefferyHagen]

I used to LOVE On-Cor Salisbury Steak with mashed potatoes and corn and biscuits. I could eat half of that tray myself in my younger days. It doesn’t taste the same anymore.

[@heartofjesusdj]

I can tell you, some of the best lunches I ever had were made by lunch ladies in elementary and junior high school.

[@black_dragon-carpentry]

So where is the recipe for frozen dinner Salisbury steak?

[@bcal5962]

Really enjoy when your wife gives her commentary. Adds a great deal of context and flair from just the recipe alone. Great video

[@KieranSaighir]

As far back as the 40’s and 50’s my mom used this almost identical recipe, but instead of calling it ‘salisbury steak’ she called the burgers ‘frigadellas’. She also slighted variated the recipe and then shaped it into one mound for her ‘meat loaf’. I suspect that this is certainly not an unfamiliar recipe to most old timers. It’s certainly a goodie!

[@thefisherking78]

Frikadelle (pl frikadellen) is the German word for something similar. I've had some pretty amazing ones.

[@johnnunn8688]

‘Frickadella.’

[@godfreycarmichael]

Frikadellen is really, really good. German meatballs in mushroom sauce.

[@KieranSaighir]

@@johnnunn8688 @thefisherking78 and @godfreycarmichael. We may all spell them in different ways, but they are all pronounced the same...gooooooood!

[@trishr.3986]

@@KieranSaighir Most the time like MMMMM because we couldn't keep the fork out of our mouth, and you didn't dare chew with your mouth open...

[@BellamyBlue]

As a Brit I must say that Tara's pronunciation of Worcestershire is perfection. But this will be my first ever attempt at Salisbury steak - thank you!

[@dibblethwaite]

No it's not. It's wuss-ter-shuh. She said wuss -ter-shear. And while we're at it Salisbury is pronounced solz-buh-ree. UK place name spellings are ridiculous.

[@davecrawford9474]

@dibblethwaite Thank you! I'm from Worcestershire (Worcester itself) and although I can understand it's not easy to say the word, the pronunciation in this video is totally incorrect. You pronounce it Wuss-ter-shuh.

[@nickmckiernan7954]

Most people just say Worcester sauce pronounced Wusster sauce@@davecrawford9474

[@dibblethwaite]

@@davecrawford9474 I went through Worcester this summer on a canal boat. We were joking that the locals probably just call it "sauce"

[@davecrawford9474]

Hah. Weirdly my dad who is 75, tells me that when he was young it used to be called Worcester Sauce. I haven't fact checked that one though. His memory may have some inaccuracy.

[@chrisfrench9257]

My step mother used to make something similar to this. I think she made regular burger patties though. She would sauté onions and mushrooms, cook bacon, brown gravy and mashed potatoes. After everything was ready, she would place the patties in the cast iron pan and top it with everything. (If you make enough of the toppings, you can use it on the mashed potatoes to really boosted them in flavor too.) She would then add 2-3 layers of swiss cheese and cover it for 10 minutes to let it melt down completely from the heat of the food. She called it bacon swiss burgers. You serve the patties and a pile of mashed potatoes covered with everything and enjoy. This is easily an 8-9 level dish IMO, for a home cooked meal. Y'all did a great job on the video. I'll give y'all a sub and see what I come across. Cheers!

[@reddevilparatrooper]

This is called Hamburger Steak in Hawaii, you put a fried egg on top with the gravy and it becomes the Loco Moco usually both served with rice. One of my go to favorites.

[@deannaduncan1775]

there's a salisbury steak and there's hamburgers steak hamburger steak isn't cooked in gravy it's served on the side

[@marioStortuga]

Not really the same thing since this is cooked in the sauce not just poured over it.

[@AnnmarieBlanc]

I love Salisbury Steak. I never saw it in a Cafeteria

[@nilabakery]

This recipe is a testament to your skills as a cook. You've managed to balance flavors perfectly and create a dish that's both comforting and sophisticated 🤗🧡👌

[@fuffoon]

A cafeteria favorite. With potatoes lyonaise. Yeah, the ones with the parsley.

[@LeonisYT]

I love home made Salisbury steaks. They're Soooooo much better when you make them yourself. DON'T BUY STOUFFERS

[@Aquien1]

why not buy

[@LeonisYT]

@@Aquien1 if you enjoy eating flip flops in gravy, go for it. Was just trying to save your taste buds

[@hullfy]

On-Cor Salisbury steaks are pretty good, for frozen food.

[@treasuremuch9185]

@@hullfy On-Cor can be a basic go-to from freezer. But I agree with above description, its more like a flip flop because those have non-meat fillers (soy protein) that are chewy. Homemade would be more tender without fillers. Either way, lots of gravy is so good with Salisbury Steak.

[@bradmcmahon3156]

My father made these all the time but made them into medium size meatballs. He also used powdered French onion soup mix in the gravy. We knew them as "Speedy Meatballs". I didn't hear the term Salisbury Steak until much later in life. I'm going to have to try your version.

[@Fromwythn]

I would love to see a Italian American typical thanksgiving dishes. Im not Italian but I know you guys eat different things like stuffed artichokes and a lot of us are curious about exactly what you have ❤

[@doonie5396]

This guy is a natural... camera loves him..

[@The_Timinator]

Fun Fact: Salisbury Steak is named for the Doctor that used Ground Beef as the subject in his quest for for a Healthy Diet, he used Civil War Soldiers as his test subjects. Dr. James Salisbury 😁 I love making this, it's so easy and DELICIOUS. Easy way to check how much ground pepper you're grinding is to grind onto a sheet of wax paper then you can easily pour it into a measuring spoon. If you always crank the Grinder the same amount (1/2 turn or 1/3 turn) you can figure out how many turns you need by doing this once or twice... "oh yeah, 5 cranks is 1/2 t spoon".

[@ClaudiaWild-j3f]

I love your channel....its EXCELLENT

[@bobthecomputerguy]

Speaking of the mashed potatoes and peas being good as a side, it's basically a deconstructed shepherd's pie.

[@TheRustylungs]

Cottage pie.

[@DeneaceReel-fq8wp]

I was born in Houston Tx, raised in Mississippi since age 18, im 54 now.... I'm as Southern as it gets. Down here we call it Hamburger Steak, and it's served once a week. We don't use breadcrumbs or Stove Top Stuffing much, maybe bread for our meatloaf. Instead, we mix our 80/20 with garlic/onion powder, season salt (i prefer Tony's), thyme, pepper, lemon pepper; yep thats right, LP gives meat/steak a great flavor. We dice a yellow onion into small pieces, not mince, and mix. No egg needed! Most importantly, a hot cast iron pan, with olive/veg oil, and we sear. Yes, we sear with olive oil; i often use it for grilling.This way the meat isn't mushy like meatloaf, but instead like a seared steak topped w/gravy. Then u know the rest, we do our gravy much like urs, cept with no wine. It all works out in the end if it's cooked with love. One tip, try cooking ur peas with some Velveeta, its so delicious. Oh, gotta say, i love that plaid club chair in the background!!!!!!!

[@Etherdave]

The canonical ingredients are: ground beef patties... and sauce. Whatever else may or may not be added, the dish is not intended to be complicated or difficult to prepare, so less is definitely more. At some point in time the ingredients for Swiss Steak, Smothered Hamburg Steak, and this dish were gleefully muddled by cooks according to region, ethnicity, and taste, leading to what we have here, which is a somewhat complicated version of what is supposed to be a simple dish. So-called 'experts' may disparage the Salisbury Steak presented in frozen dinners, but it actually is one of the most orthodox recipes, and, for at least the last thirty-five years, was the only way you were likely to get Salisbury Steak, barring the odd special appearance at a 'Golden Corral' in your neighbourhood, or some throwback diner that hasn't had a menu change since Nixon. Braising of the steaks is quite unnecessary, as the meat has already been thoroughly tenderised through grinding, or 'pulping' as Salisbury himself states. He also advocates moderate broiling, suggesting the steaks are to be through-cooked before the exterior surfaces get too burned. His sauce, apparently derived from Worcestershire or Halford Sauce, is prepared at the last minute, and poured over the freshly 'broiled' steaks before serving; today, a type of Brown sauce is more common; if the steaks are tented, then there should be enough time to evolve a gravy from pan juices, using flour as a thickener; if meat juices are not too fatty, a precooked roux may be used, eliminating that 'flour-ey taste'. Thanks for posting.

[@rosei4628]

Thank you! Haven’t had Salisbury steak in years - you’ve inspired me to make some!

[@djwheels66]

1. I love your speaking voice. Nice to listen to. 2. I love the complete instructions so anyone can do this. 3. I got a laugh when I opened the video and I saw that, in my opinion, you look like Dave Matthews or Jeremy Piven. I’m gonna be watching quite a few of these videos this evening.

[@miriamscotland3090]

Making it today! We make more of your recipes than any other. Never have we been disappointed, never. Y'all are our very favorite yanks!

[@lindalamacchia332]

This is my husbands favorite!! I make it all the time for him, I have a very similar recipe the only thing I do is add fresh pieces of white bread along with the bread crumbs!! I will try your recipe for sure!!!!!

[@VICKIEWRIGHT]

Exactly the way I would serve it. Looks amazing. I’m making this for my husband

[@craigmiller752]

Love it! FYI: i was a fortunate one, our school lunch program actually made real food in the late 60's and 70's. by and large it was very good.

[@damann8295]

I have made Salisbury steak for years. I never followed a recipe. I just went by taste from diners, cafeteria, and even frozen meals. I just did up with everything you have listed here except for the wine, the mustard and the Worcestershire sauce. Everyone loves it, but adding those key ingredients will be a game changer. I can’t decide whether they want to make this or steak Diane tonight. Love your videos.

[@melanieLovesJesus777]

Thank you for this recipe! It will be a good one to fix for my elderly Mom who has trouble chewing her food! Bless You!

[@annettecampbell9913]

We love this dish on a cold rainy day, funny I do the same sides, mashed potatoes and peas; I’ll definitely try your recipe, it sounds better than mine! Thank you for the video and recipe! I love your channel!!

[@SwearingenTurnings]

I just found your channel (and subscribed!) today. Made this for dinner tonight. My kids loved it. Said I need to make it again. First time I've ever made this dish. Thank you!

[@investerchris1441]

Fantastic recipe. First time I had salisbury steak since the early 80's and this was great. Thanks.

[@b.thomas8926]

A well seasoned cast iron pan can take whatever you throw at it. The trick is to keep it seasoned. You never stop re-seasoning your pan. I've used mine for years for nearly everything.

[@michaelfinley8540]

I love Salisbury steak and have always used the Betty Crocker version from the cookbook she me gave 45 years ago. This looks so delicious.

[@didalangli4248]

I love how you make the most amazing home style meals. I refer only to you for the real deal. I appreciate all the effort you put in to help us make great meals for our families.

[@kevmicjen]

Looks good. We cook the same thing in Britain, we call it beef burgers in gravy. As for your pronunciation of Worcestershire, most Brits call it Worcester sauce, pronounced 'wuss ter'. On the subject of pronunciation Salisbury is a town in England, we pronounce that 'sauls bury.

[@treasuremuch9185]

Yes, wuss-ter sauce! One of my favorite Brits, Ted, taught me to pronounce it like that.

[@robertshaw4188]

Great video. Made this for dinner today. Didn't deviate from the recipe. It was fantastic.

[@laurarees1714]

I just discovered this channel this morning. Love your presentation and the recipes you choose to make !

[@ttjohns4821]

Here in the south Salisbury Steak was sold in every restaurant and roadside diner. Sometime it was cube steak but most of the time it was just hamburger like this. There is still a lovely family owned restaurant nearby that still serves it on their buffet. It's delicious. I made this for my kids when they were growing up. We just called it hamburger steak. We also like ours with white rice. My Nanny, that taught me how to make this was cook in the public schools for many years. You are too young to have experienced decent school food. School food didn't get bad until the 80's.

[@JokerInk-CustomBuilds]

It is basicly one of the Danish traditional dishes... we serve it with fresh boiled potatoes, pickled cucumbers and boiled red cabbage with cinnamon and orange juice... and then a bit of red currant jelly on the side as well.

[@saltycrow]

The homemade version is in my top 3 all time favorites. Your recipe is spot on too, so delicious.

[@calvingaston7934]

When I was a child I loved when our school served it🤭

[@RattledPan]

Oh good golly, yes, YES! My Danish grandmother would totally disapprove of this, then ask for seconds, so this is a win...now I've got to wander around here and see what else you cook up. Thanks! This was a fun ride~

[@dalb.790]

Just tried this recipe today and was very impressed, I changed it to suit my keto style just a little. I used a keto gravy mix and for the milk i used 2 tbs of heavy whipping cream and added almond milk but it came out excellent and tasted great. I would be afraid if it was any better tasting than it was. Also for the bread crumbs I toasted some Keto bread 0 carbs style and allowed to get hard and crushed them up for the bread crumbs, everything worked just great. Thank you for the recipe.

[@VIMDODF]

I LOVE salisbury steak! It's one of my favorites. Yours looks yummy!!!! I'm also one of those weird people who actually love cafeteria food, LOL! I'm also 52 and grew up during a time when there were more cafeterias and their quality was a lot better than current day.

[@zachgeo]

When I was a college student in the '80s, there was a Hoffbrau type place off campus that served Salisbury Steak - it was a real treat (much better than the cafeteria versions) when I had the money to "splurge" (which was, like, $5 in college student money in those days). Definitely giving this a try.

[@Apollo_Blaze]

Down where I live cafeteria food is delicious and some of the best you can eat...Many people consider it a treat to eat out on a Sunday at their favorite cafeteria....Great video on how to make this easy classic. I put one egg per pound of ground meat but many don't use egg...and going a bit heavy on the whoster sauce is nice, and kinda heavy on the black pepper too.

[@riobravomultimedia4104]

Plus when you’re mixing Worcestershire sauce, mustard, and all your relatively wet ingredients, put them in a bowl mix them together and port over the meat. It’s easier to incorporate then like a big dollop of mustard in a little portion of the meat people don’t spread out the seasonings enough like they dump in the seasonings. One at a time you should put them all in a bowl together and mix them well and I’m talking about the dry seasoning and then sprinkled throughout the meat. It helps spread it out Evenly.