Hamburger steak with onion gravy

Salisbury steak is a dish originating in the United States and made from a blend of ground beef and other hamburger steak with onion gravy and usually served with gravy or brown sauce. It is a version of Hamburg steak. Hamburg was a common embarkation point for transatlantic voyages during the first half of the 19th century and New York City was the most common destination. American physician and chemist known for his advocacy of a meat-centered diet to promote health, and the term Salisbury steak for a ground beef patty served as the main course has been used in the United States since 1897.

Eat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilageprevious to chopping, the fat, bones, tendons and fasciae should all be cut away, and the lean muscle cut up in pieces an inch or two square. Steaks cut through the centre of the round are the richest and best for this purpose. The pulp should not be pressed too firmly together before broiling, or it will taste livery. Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick.

Broil slowly and moderately well over a fire free from blaze and smoke. Food Standards and Labeling Policy, USDA Archived 2011-02-05 at the Wayback Machine, FSIS, September 2005, p. Salisbury Steak: The First Fad Diet”. Hamburg steak is a patty of ground beef. Made popular worldwide by migrating Germans, it became a mainstream dish around the start of the 19th century. It is similar to Salisbury steak.

The German equivalent of the Hamburg steak is the Frikadelle, also known as a Frikadelle or Bulette, which is known to have existed in the 17th century. In the late 19th century, the Hamburg steak became popular on the menus of many restaurants in the port of New York. This kind of fillet was beef ground by hand, lightly salted, often smoked, and usually served raw in a dish along with onions and bread crumbs. The menus of many American restaurants during the 19th century included a Hamburg beefsteak that was often sold for breakfast. A variant of Hamburg steak is Salisbury steak, which is usually served with a gravy similar in texture to brown sauce. The term “hamburger” has in turn often been shortened to simply “burger”.