Weeknight Meals – Salisbury Steak

Weeknight Meals – Salisbury Steak

Although the creation of Salisbury Steak is attributed to Dr. J.H. Salisbury  as a means of creating a lower calorie diet in the same odd turn-of-the-century healthcare craze that gave us Kellogg’s Corn Flakes, the “true” Salisbury Steak bares little resemblance to what we make today.  In his book, “The Relation of Alimentation and Disease”, he describes it as  lean, center-cut round – chopped with all the sinew, fat and tendon removed – broiled….. and served with a little Worcestershire Sauce.


I know… sounds dreadful.

Thank God we turned it into meatloaf patties… because, you know… meatloaf IS so much better for you.


Here’s the thing with the modern Salisbury Steak. While is it’s still a kind of a meat loaf thing, there are a few differences:

It’s meat – of course
There is some sort of extender – be it grated potatoes, rice, bread crumbs (although thoughts differ on that part of it. Me? I like a little bread)
There are vegetables – usually onions and / or celery
Seasoning – Worcestershire Sauce, salt, pepper, parsley… whatever.
And there is Gravy… glorious, mushroomy gravy – and lots of it.

So let’s get right to it.


Sals and Squash Title

Plate Fodder Salisbury Steak

Serves 2 to 4 (Makes 6 Steak Patties)

Steak Ingredients

1/2 Pound Ground Beef

1/4 Pound Ground Pork

1 Egg

1/4 Cup Minced Onion

2 Tablespoons Minced Celery

1 Small Carrot – Chopped Fine

1/2 Cup Potato Chips – Crushed

1/4 Cup Bread Crumbs

1/2 Teaspoon Salt (or to your own taste)

Pinch Black Pepper

1 Teaspoon Worcestershire Sauce

For the Gravy:

1 Cup Sliced Button Mushrooms

2 Tablespoons Diced Onion

2 Tablespoons Oil

1/4 Cup Scotch

1 Cup Chicken Stock

1 Teaspoon Worcestershire Sauce

1 Tablespoon Flour

1/4 Cup Chopped Parsley

Tools of the Trade:

Large Skillet

Mixing Bowl


Saute Pan

Tin foil

Zipper Bag

For the “Steaks”: Place the patty veg in a zipper bag and steam them off  in the  micro for about a minute – Set Aside to cool a bit.  In the bowl add all the steak ingredients and mix well.   Heat the skillet to medium, form the meat mixture into 3″ x 6″ x 1/2″ patties and sear well on both sides.   Remove from the heat and set aside. Preheat the oven to 350.   For the Gravy:  In the saute pan brown the onions and mushrooms in the oil.   Add the flour and cook for a minute or so – stirring constantly.   Add the scotch and deglaze the pan.  Add the stock, seasonings, and Worcestershire sauce – stirring until the sauce thickens. Pour over the steaks in the skillet, cover with foil, and place in a 350 oven for 20 minutes.

and, what’s good, healthy meatloafy patties – without some fried squash to wash it all down…. right?


Crookneck Squash Fry

Serves 3 to 4


2 Large Crookneck Squash – cut into 1/4 to 1/2 ” rounds

1/2 Large Sweet Onion

6 to 8 Fingerling Potatoes (We’ve used purple ones) Cut into 1/4″ slices

1 Cup Seafood Cornmeal Breading Mix (or Self Rising Cornmeal Mix)

1/2 Cup Oil

Tools of the Trade:

Large Skillet with Lid


Paper Towels for Draining

Large Zipper Bag

Place the sliced squash and the cornmeal mix into the zipper bag – seal – and shake well to coat the rounds completely.   Set aside until the coating is saturated and tacky.  Heat the skillet and oil to medium and fry the squash in small batches until all are lightly browned.  Set aside to drain on paper towels.

sals 4

Micro the onions and potato slices for 2 minutes in a zipper bag.  Pour off all but 2 tablespoons of the oil and add the steamed potatoes and onions

sals 5

 When the potatoes and  onions are lightly browned, Add the squash back to the pan

sals 6

 Fold together to mix well, turn the heat to low and cover for 10 minutes.






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