Salisbury steak
| Course | Entrée or Main |
|---|---|
| Place of origin | United States |
| Created by | J. H. Salisbury |
| Serving temperature | Hot |
| Main ingredients | Ground beef |
| Ingredients generally used | Various |
| Similar dishes | Hamburger |
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Salisbury steak is a dish made from a blend of ground beef and other ingredients, which is shaped to resemble a steak, and is usually served with gravy or brown sauce. Hamburg steak is a similar product, but differs in ingredients. Salisbury steak was invented by an American physician, Dr. J. H. Salisbury (1823–1905), an early proponent of a low-carbohydrate diet for weight loss; the term "Salisbury steak" has been in use in the United States since 1897. The dish is popular in the United States, where it is traditionally served with gravy and mashed potatoes or noodles.
The USDA standards for processed, packaged "Salisbury steak" require a minimum content of 65% meat, of which up to 25% can be pork, except if defatted beef or pork is used, the limit is 12% combined. No more than 30% may be fat. Meat byproducts are not permitted; however, beef heart meat is allowed. Extender (bread crumbs, flour, oat flakes, etc.) content is limited to 12%, except isolated soy protein at 6.8% is considered equivalent to 12% of the others. The remainder consists of seasonings, fungi or vegetables (onion, bell pepper, mushroom or the like), binders (can include egg) and liquids (such as water, milk, cream, skim milk, buttermilk, brine, vinegar etc.). The product must be fully cooked, or else labelled "Patties for Salisbury Steak".
The standards for hamburger limit the meat to beef only, and of skeletal origin only. Salt, seasonings and vegetables in condimental proportions can be used, but liquids, binders and/or extenders preclude the use of the term "hamburger" or "burger". With these added, the product is considered "beef patties".
Products not made in USDA-inspected establishments are not bound by these standards and may be bound by other standards which vary from country to country.
Hamburg (ハンバーグ hanbāgu?, Hamburg steak) is a popular Salisbury steak dish in Japan. It is made from ground meat with finely chopped onion, egg and breadcrumbs flavored with various spices, and made into a flat, circular shape about a centimeter thick and 10 to 15 cm in diameter. Many restaurants specialize in various styles of hamburg steak. Some variations include hanbāgu topped with cheese (チーズハンバーグ, or chizuhanbāgu), hanbāgu with Japanese curry, and Italian hanbāgu (with tomato sauce rather than gravy).
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