There's so much more to Salisbury steak than being a classic TV dinner. Salisbury steak is the ultimate vintage comfort food.
Dr. James Henry Salisbury's original recipe is much older than you think. Dr. Salisbury introduced the minced beef dish mid-1800s during Civil War-era as a cure for stomach illnesses and digestive troubles. The recipe was widely believed to help fight disease in Civil War soldiers.
During the Civil War, soldiers who subsisted on military-issued biscuits, suffered from digestive illnesses like dysentery which killed more soldiers than battlefield combat. Dr. Salisbury's nutrient rich "muscle pulp of beef" helped combat such complications. During the second half of the last century, this diet food — named Salisbury steak in his honor — went from a medical experiment to comfort food for generations, even becoming the cornerstone of TV dinners .
Dr. Salisbury experimented on extended periods beans and porridge consumption. His "eureka" moment came when he tested a singular diet of lean, minced beef which he determined to be the choice alimentation for easy human digestion. His "muscle pulp of beef" gave the Union Army soldiers sustenance, while also curing and preventing potentially lethal intestinal diseases. After the end of the Civil War, in 1888, Dr. Salisbury published his findings in his book "The Relation of Alimentation and Disease" which became one of the first American low-carb diets. At the beginning of the 20th century (1905), the Salisbury steak became the main staple on board vessels of the US Navy.
Difference Between Salisbury Steak And Hamburger Steak
A traditional hamburger steak is hand-pounded rather than minced like a Salisbury steak. Essentially, the hamburger steak — used to be called the poor man's steak — is a cross between fried meatloaf and a bunless burger.
Around the same time Dr. Salisbury began promoting chopped beef's healing properties, the Hamburg steak (also known as hamburger steak) was a popular dish in Hamburg, a port city in Germany. Hamburg steak was made from pounded meat mixed with fried, finely chopped onions. This dish was first introduced to the U.S. kitchens through German sailors and immigrants who landed in Boston and New York City.
As meat grinders became widespread late 19th century, hamburger steak's signature pounded texture was swapped for ground "hamburger" meat. At the onset of the 20th century, the hamburger steak took the form of a sandwich which took the states by storm.
Today in Germany, the seasoned and pan-fried Hamburg steaks made primarily from beef are known as frikadelle. They are served in restaurants and cafeterias either hot or cold.
What About Swiss Steak?
Swiss steak joined hamburger steak and Salisbury steak as typical family dinner fare in American homes in the mid-1900s.
Swiss steak is a top round or rump cut of beef that is tenderized by a method referred to as swissing (it's not from Switzerland). Rather than being fed through a grinder à la Salisbury steak, or pounded into submission Hamburg-style, swissing requires putting this rough cut of steak through a machine equipped with tiny blades which break up the connective tissues responsible for the toughness of the meat.
Hamburger and Salisbury steaks are fried or broiled and usually served with beef-based onion or mushroom gravy. Swiss steak is browned in oil and then braised or baked in a stew of tomatoes and onions in a crock pot or Dutch oven.
Food Became First Political And Then Frozen
The Salisbury steak nourished Americans throughout challenging times in the nation's history.
During World War I, as the Americans renamed frankfurters "hot dogs", the hamburger steak morphed into its patriotic cousin Salisbury steak.
In the post-war era, the first frozen dinners in compartmentalized trays of meat, potatoes, vegetables, and a dessert were first marketed as airplane food.
In 1954, Swanson coined the term "TV dinner" for frozen dinners, inspired by the booming number of televisions in American homes. 1950s was also the era when American women joined the workforce by the millions, which meant fewer women were preparing meals for the family.
With the rise of TV dinners — sold 10 million units in its first year — Salisbury steak's role changed, becoming the most popular choice besides southern-fried chicken steak and turkey. Today, Salisbury steak remains a popular choice for frozen TV dinners, but due to being so closely associated with the freezer aisle, it's lost its relevance as a homemade dinner.
Other Versions Of Salisbury Steak
Japan's version of Salisbury steak is known as hambagu (like hamburger) commonly served in in cafeterias and restaurants in Japan. It is inspired from the 18th-century steak tartare dishes by Germans in Hamburg.
The recipe calls for the beefsteak mixed with onion, panko breadcrumbs, and egg (like a meatloaf) doused in mushroom gravy and served with mashed potatoes, or veggies and greens.
Korea's version of Salisbury steak, called hambak steak (also like hamburger).
Korean Hambak steak closely resembles hambagu with the main distinction being that it is traditionally served with rice, and potato salad or coleslaw on the side.
You will find the perfectly ketogenic version of this delicious vintage comfort meal on our Fall 2024 "Menu 3" scheduled for delivery on October 4-5.
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