Salisbury steak

Salisbury steak is a meat dish originating in the United States and made from a blend of ground beef and other ingredients, such as chicken and pork, being considered a version of Hamburg steak. Today, Salisbury steak is usually served with a gravy similar in texture to brown sauce, along with various side dishes, such as mashed potatoes and cooked vegetables. It is a common menu item served by diners and is frequently available as a TV dinner in supermarket frozen food sections.

Background

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. Various New York restaurants offered Hamburg-style American fillet, or even beefsteak à l'hambourgeoise. Early American preparations of ground beef were therefore made to fit the tastes of European immigrants.

Origin of the name

was an American physician and chemist known for his advocacy of a meat-centered, low-vegetable diet to promote health, possibly the earliest known fad diet. He called it muscle pulp of beef. The name Salisbury steak for a ground beef patty served as the main course has been used in the United States since 1897.
Salisbury recommended this recipe for the treatment of alimentation disorders:

U.S. standards of identity (for packaged product)

standards for processed, packaged "Salisbury steak" require a minimum content of 65% meat, of which up to 25% can be pork. The exception is if de-fatted beef or pork is used, where the limit is 12% combined. No more than 30% may be fat. Meat byproducts are not permitted; however, beef heart meat is allowed. Extender 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, binders and liquids. The product must be fully cooked, or else labeled "Patties for Salisbury Steak".