Salisbury steak

Salisbury steak is a classic American dish crafted from a blend of ground beef and additional ingredients, often served with a rich gravy or brown sauce. It is a variation of the Hamburg steak, which gained popularity in New York restaurants during the late 1800s. The term "Salisbury steak" was coined in 1897 by James Salisbury, an American physician and chemist who advocated for a meat-centric diet to promote better health.

The origins of minced meat dishes date back to medieval times. The Hamburg steak, in particular, traces its roots to Russian steak tartare recipes that reached Hamburg, Germany, in the 17th century. German immigrants later introduced the dish to the United States, where it quickly became popular. Initially, it was served either raw or lightly cooked, often accompanied by onions and breadcrumbs. By the late 19th century, Hamburg steak had become a staple of New York's dining scene.

Salisbury steak is essentially a cooked version of Hamburg steak, typically served with a savory gravy. It is made from lean ground beef and must meet specific U.S. Department of Agriculture standards if sold as a packaged product. These standards include a minimum of 65% meat content, along with stringent regulations on fat content and the use of extenders, seasonings, and binders.