Salisbury Steak - TV Dinner Style - Food Wishes
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- Опубліковано 18 чер 2024
- Back when I was a kid, and our parents didn’t have time to make a meal, we’d get to enjoy something called a TV dinner. They weren’t that good, but we didn’t care, since we got to set up our specially designed trays, and eat in front of the screen. One of the most popular TV dinner entrees of that era was the Salisbury steak, and this is my not-too-modern take on that classic dish. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/280...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Salisbury Steak, follow this link:
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e... - Навчання та стиль
"It doesn't matter he's dead"😂😂😂
Chef John is officially a savage😂😂😂
That line was epic!! 👏🏼🤣
😂
I cried I laughed so hard
Word!! 😂😂😂
You are after all the cheeky bloke of your morbid joke.
I remember my dad - also a professional chef - making Salisbury steak at home. He'd use an empty, clean sardine tin to form his patties.
Mike D'Amour that’s a great idea. I always have trouble making my patties look like steaks. I’m going to try that. Great tip thanks
That’s a fantastic tip!
Great tip! Cheers to your father, im sure he is an awesome person!
Genius.
Damn. Didn't read this properly and used a half-empty, dirty sardine can.
So delicious I decided to x4 this recipe, made a huge batch of mashed potatoes and got some frozen corn.. and then I made 16 actual TV dinners!.. froze them and now I can reminisce the old days and have a good quality Salisbury steak. Microwave the frozen dinners for 3 min plus 3 min, resting a bit between. What a treat, and now I don't have to cook every night.. they are waiting for me in the freezer.
This gravy is to die for.
Cool..... There is something sort of nifty about that dish... Don't know what it is, but it does seem to fill a sort of crazy need we seem to have from time to time... Perhaps that is known as "slumming"?...... 🤣😅🤣😂😂😂 Hey, at least it ain't hurting anyone asides Swanson's and Banquet.... or Encore.. Boy have they gone to crap.......... And overly expensive too... Used to like those lil' pot pies every now and then also..... $1.80 ea. now!!!! Crazy!!!! Take care girl.....
Wholesome
I wonder why onion is not added to the hamburger??
Save your tv dinner trays and reuse!!
Now you’re cookin w/ gas!!
Figuratively speaking 😋
I made this tonight with mashed potatoes and steamed broccoli drizzled with butter. We ate in the living room on our TV trays. Our show of choice….Gunsmoke. My hubby and I are both 65. It was delicious! And I feel a little sorry for those young-uns out there that never got to experience this as a child. Thank you for taking me back to the simpler life! 🥰
Great comment!
Yessir, those were some good days...
No butter. Olive oil, lemon juice, salt and pepper is all you need on broccoli.
@@pauljordan4452 hmm. I’ll have to try it your way. Do you mix the oil and lemon juice before you put it on the broccoli?
Are you sure you were not at my house. LOL Sound like me and my hubby.
@@cperm1 No, I microwave it, mix in the olive oil and season it. Four minutes will do because it has to be crunchy.
"But it doesn't matter, he's dead." Omg Chef John, I laughed so hard I choked on my coffee.
My favorite line in the video 🤣🤣🤣
This is proof that chef john can read anything in his voice and it's gold
I was about to post this, them I saw yours. Whew, I fell out when he said that.
@@Silver.Forest I'm sure I wasn't the first, lol. There are probably dozens if not hundreds of people remarking on it. One of the funniest lines ever and so well delivered!
Omg me too ! I screamed 😂😭
Chef John, I noticed that you weren't eating your green beans. Finish every last one or you don't get a cup of Jello with canned fruit cocktail in it for dessert.
I hope you know that those "aspic" dishes and desserts have been making a comeback lately! Ugh. Gelatin comes from the hides and hooves of animals. You can use agar instead, which comes from sea vegetables... and agar gelatin doesn't melt at room temp, the way gelatin does.
Used to hate any form of vegetables when I was still very young. These days, I'd gladly finish any and all vegetables like greenbeans on my plate(except bitter-lemon, yuck!). They're quite delicious and sometimes my body just looks for them when I'm feeling weary and fatigued
Or a pudfing pop
greens mess-o-greens I am am omnivour I devour all, beef, starch and greens too!(and carrots when I pulle'm off the shelf!)
Uh, did you forget the little mini marshmallows?
"But it doesn't matter, he's dead".
Omg I can't stop laughing. Chef john has a wonderfully wicked sense of humor.
Me too! lol
This was the line that got me as well.
''wait hold on, my melted butter dam broke. Lemme fix that"
😂🤣😂🤣😂 That’s why I love him soooo much!
He probably killed the poor man just so he could tell this joke in a UA-cam video many years later
Loved tv dinners! Plus my dad saying "Billy, turn to channel 9!" I'm Billy and the remote too.
More foil on the rabbit ears!
Hi, Billy! What were you watching on Channel 9?
The best part about those Friday night date nights my parents always took were the fact that we could choose our very own TV dinner, whatever we wanted! and indeed we watched Ed Sullivan with the babysitter when they were out. Salisbury steak on a metal TV tray you were my go to! I have GOT to try this recipe!
😂😂😂
@@joycebrannen1943 I know I am late answering your question but here goes. The news was on then on WGN 9 Chicago.
I’m 50 and this dish is my childhood! 💕❤️ TV dinners were so exciting at my house! My mom was a single mom and we would eat TV dinners while watching Miami Vice 👍 I can still hear the theme music now .... and every. Single. Time. I would burn myself while unwrapping the tin foil 🤪
Thanks for sharing your memory....Very sweet.
Hrmmm... I don't think they've been gone that long, have they? I'm quite a bit younger than you are and we ate them when I was a little kid. Just wondering...
@@r.mcbride2837 oh, they're definitely still around.
Miami Vice was the most expensive TV series ever at the time, not because of the actors pay, but because of the royalty fees for the music they used.
Miami Vice 😳 Dang young man! I’m thinking more like Mr. Ed and the Ed Sullivan Show. The Beatles in 1963, 🤦♂️. My parents thought they were ‘weird’ and needed haircuts. 😁🤣 I loved the Salisbury Steak TV dinners 😋. That was a long time ago in a simpler and more gracious world. BTW, 67 now 😳😁.
"But it doesn't matter he's dead" 🤣
Wow, Chef. I think there's more *salt* on that steak than u thought! lol
It was a great delivery. 🤣
Then onto “Opps, my melted butter damn broke” 😂
Salisbury Steak with mashed potatoes and mushroom gravy has been a Top Five favorite meal of mine since I was a young boy. And yes, I can vaguely recall watching The Ed Sullivan Show with my parents on Sunday nights, after dinner. Thank you, Chef John. Stay safe.
This was absolutely delicious. Chef John isn’t lying when he says it’s one of the best tasting gravy’s. I’ll be making this a lot.
I'm in. My son was so excited for steak, then disappointed it was hamburger, then over the moon once he tasted it. He asked if that's how it was when we listened to radio back in my day. He will be ungrounded in 2022.
Mushroom gravy really is one of the tastiest of gravies. I also love brown onion gravy, which is very simple but oh, so tasty!
@@kezkezooie8595 do you think one could use dehydrated mushrooms?
@@leelaural You could use them, although I never have for mushroom gravy but you'd have to rehydrate them first. I've used them in other recipes though and they worked well. There are many videos on youtube that shows you how to rehydrate them along with quite a few recipes. I hope that helped :)
I’ll sometimes make the gravy by itself. Try it on a split baked potato.
Chef John's version doesn't look anything like the grayish, spongy version the school Lunch Lady would slop on our tray in the '70's.
The one I was served in jail smelled great. Gagged on the first bite.
Also was schooled in the 70s,ours surprisingly good,though I must admit we had quite foxy lunch ladies so memory might be a bit askew.
I remember a meat that fell apart like talcum powder.
@@steveg8322 "Foxy" lmao, how 70's of you...
The 70s lunch ladies still made a far better Salisbury steak than what we got in those gawdawful foil tray TV dinners. I don't see how anyone could remember those fondly! Today's TV dinners are a big advance, being at least up to lunch-lady quality.
I love Salisbury steak.
Yes! That is where I had my first Salisbury Steak... in a TV Dinner!!
Oh, how I miss
"Those Good Ol' Days"!
Forgot to mention how much I admire the gravy recipe, especially the way you cook them in the butter which returns after the water evaporates - so brilliant! I believe you have completely solved my gravy issues for life.
I also partake of the butter dam and must fix the breaks. So glad not to feel alone now. 😂😅
ME TOO!!!! LOL
5 stations and I was the remote!! :)
I laughed out loud at the childhood flashbacks your comment gave me!
🤣 And the antenna
Luxury.. we didn’t get a second tv channel until 92.
Three, and my aunt two doors down got a couple of more (PBS and what would now be Fox entertainment), so I was at her place a lot for Doctor Who and Star Trek: The Next Generation.
One station (ABC) remotes were years in the future. Could only eat at the kitchen table.
I've got a Hungry Man in the freezer. I've eaten at 3 Michelin star restaurants and I can cook, but a Hungry Man hits the spot sometimes.
I'm dating myself, but as a child, I remember when they came in foil and were cooked in the oven. They were much better than the current microwave ones in plastic (or at least they were according to my childhood memories). I remember eating them on a TV tray in the living room at my grandparents' house back in the early '80s.
Gotta have a salisbury steak tv dinner every now and then
@@skyhawk_4526 My mother was a great cook and owned a bakery when I was a kid. We sat at the table every night for a multi course meal. Aluminum Swanson on a tv table for 60 Minutes, Wild Kingdom and Wonderful World of Disney was a special treat.
Totally agree, they are a guilty pleasure. I cooked for years in a higher end restaurant and wow people to this day at home but I still love things like this. A crispy Totino’s frozen pizza ranks up there pretty high as well.
Oh yeah. Once, my microwave went kaput so I cooked that Hungry Man in an oven and it was a life changing experience.
Today I *finally* made this recipe and it was amazing. I served it with mashed potatoes and stewed pears, which I thought were a beautiful sweet and fresh contrast to the richness of the mash and the gravy.
Stewed pears?! Wow I need to try that sounds yummy!
@@rosxjun Here's a recipe for typically Dutch stewed pears. It's presented as a dessert here, but traditionally they're served as vegetables to your meal. Hope you like it.
ua-cam.com/video/k20x18Ya-Kk/v-deo.html
Actually TV dinners were a treat way back then. Swanson's fried chicken dinner in those tin trays were the best! I love salisbury steak, too. Homemade is best!
Sitting in the living room with the tv tables and your tv dinner on it, watching tv....the good ol’ days😆
"...or triangle shape if you're really weird."
*me looking up from my Salisbury dodecahedrons*
Welp...
🤣🤣🤣
Who could have a problem with that? Doesn't everyone have a kitchen drawer set aside for straight edges, assorted drafting triangles, and other essential tools for producing food geometry?
*me shuddering as I construct my Salisbury Klein bottle*
@@gilgameshmcballin Wow. I'm still only at the tesseract level myself. Those curved surfaces are way too advanced for me right now.
@@brettmiddleton7949 4D salisbury steaks really hit different, though. the gravy really clings to them with that extra dimension of flavor
I just made this and ate while watching an episode of Columbo. Both were very good!
I say, ma'am, that's a great story, thanks so much for your time. Uh, one more thing, though. You say you made the Salisbury Steaks and you ate them while you were watching an episode of Columbo? But that show went off the air in the 1970's, and Peter Falk, bless him, he's dead. So could you explain to me how you came to be watching that 1970's television show while eating these two thousand twenty Salisbury Steaks, which are separated by fifty years?
_(Just my text impression of the great detective. Thanks for posting!)_
If Columbo got on your trail, you were toast. He was a beast. Thanks for the memories!
@@trublgrl Columbo is shown on MeTV and Sundance as of 2021. There's these things called reruns.
@@dansf2 Thanks for educating me. You must be really smart.
@@trublgrl I'm a genius.
Looks good Chef John. Thanks. I'll add it to my list of your great comfort food recipes.
We were poor when I was a kid and a Swanson turkey dinner was a big treat.
Sometimes we even had olives to go with it. 😄
I'm eating a gorgeous rib-steak as I watch this, and I'm actually feeling jealous, how is this possible?
Because steak sucks
@@RR_.comm_luck and you can kindly leave.
@@RR_.comm_luck you’re so edgy.
John, you never let me down. I made this last night, and it was flipping fantastic! The only changes I made were I added some minced garlic to the veggies after they were browned, and I added a little kitchen bouquet because the gravy wasn't as dark as I like.
I have made several of your recipes over the past year, and all have turned out excellent. Please keep up the good work!
I made this too. it’s one of my favs of his recipes.
I made it too - I added some more pepper and thyme to the gravy and it was the best ever. Gravy is one of my favorite things and this is the best I've ever made.
I made this for first time and it was literally one of the best meals of my life. Thank you!
I made this a while back and my family loved it. I have learned so much about cooking from you, Chef John. I am very grateful. Thank you for your videos!
You are amazing! I have been trying to get my Salisbury Steak “right” for most of my 60 years. This looks like it is perfect and of course, I take your word for it. Thank you so very much for another wonderful dish. Blessings from Texas 😩🙏
This was an amazing recipe - totally brought back memories of the late 60’s - 70’s with the TV dinners (as a kid we thought they were a treat). It’s the ketchup and Worcestershire sauce that’s totally transforms this from a standard hamburger steak! I did add a quarter cup of finely diced green pepper to the meat as I seem to recall seeing flecks of something in the meat from the TV tray experience. Delicious. And the gravy is a killer - will totally do this again! Thanks Chef John.
This is my second time making this and it comes out perfect every time! Thank you!
I love watching him cook plus he has a nice smooth voice which makes it even better.
This is such a nostalgic and delicious dish! Love this recipe 😍
Yeah I’m gonna try make this tonight
I miss the real tv dinners , the Swanson in the aluminum tray. I'm a child of the 60's. Yes only 3 channels, and they would go off at midnight or so usually playing the national anthem
I miss the variety of ethnic meals we used to have, compared to now, but both aluminum and plastic trays leach chemicals into food when they heat up. Bec of that I rarely eat frozen meals anymore, and thank goodness they were a very occasional treat while growing up.
Oh yeah we ate enough of those in the early 60s. Mom would save the aluminum divided tray and fix dinners for Dad from left overs for him to take to work. Good times....
Swanson rules!!!
@@msr1116 we didnt know about all that, it was just good ,quick meal
I found myself thinking about and craving a salisbury steak dinner and found myself here, for how to do it. As I do all the cooking in the house, I asked my wife if she would like to have it for dinner and she flipped out, with a massive "yes". I had no idea that she loved it so much, so I will be making it today. Can't wait to try Chef John's recipe. Looks delicious.
Just made this and my mother and law loved it! So, I thank u Chef John!
This is a great idea. I'd never thought about cooking it backwards, but it's ingenious. You'd get a much better tasting gravy being able to brown the mushrooms and onions for longer!
C'mon Chef John, over 50? Heck, I'm only in my mid 40's and still remember TV dinners you HAD to cook in the oven, because there was no microwave!
You couldn't Microwave them because they were in Aluminum Trays until the mid 80's
That's right, when did microwave come on the scene? I know our house didnt get one til the mid 80's
@@Timinator62 I'm old school and have patience. I still use my oven and hardly use the microwave.
@@charlesatlas9123 I have a huge Montgomery Ward's micro and it is in the basement. My kitchen is just 8' x 9'. You and I agree. My microwave is used maybe once or twice a month.
@@gena7359 ,
We got one in the early 70's when I was a teenager , as a matter of fact a friend told me just the other day he remember when we got it ,
We use to eat TV dinners in the early 60's when we were kids , had to cook them in the oven way back then , lol .
Thank you Chef John! This came out delicious! Wow! My hubby and I both are way past the 50 age marker, but I have never made this before so we couldn't wait to try it. We don't have TV trays (anymore), but we watch TV every night during dinner. You're the best!😄😋😉
Just made these and they were fantastic. They came out perfect with no need for extra salt or pepper. Very happy with this recipe!
Oh, that looks incredibly delicious and quite comforting especially during stressful times. It's like going home to mom's.
I think a whole series needs to be done with tv dinners! I think that'd be really cool and fun 😊
Im eating one right now lmao
@Mason
I agree!
But, they should be served in some sort of elegant foil tray with the wells for each food.
@@poxyclypse I wouldn't call them elegant but you just described mess hall trays.
@@samuelhowie4543 Yeah, I kinda was thinking of that. Maybe they could have some scrollwork done to them to make them fancier. But, then, they'd be trouble to clean. Still, I'd love to see Chef John do a TV Dinner series, as Mason suggested.
@@whitealliance9540 is it Salsbury steak
You are amazing, Chef John! I have occasionally watched your videos since 2007 and still remember the first ones you published on UA-cam. God bless you.
This is an awesome recipe.. I made it too, but had to "age and marinate" the ground beef for two days as wife would not eat beef on Good Thursday and Good Friday, but hey, it's all for good.
Came out delicious as you'd expect but I have one recommendation: do not go overboard with with the Worcestershire sauce on the gravy ! stay with the safe 1 tbsp and all will be right. But if you do, you may want to add a tablespoon of sugar to counteract some of the acidity. Also, stay with 10-12 mushrooms if they are large like 1/ 1/2 inches... and 3 cups of the broth produced a lot of gravy/sauce... which is not a bad thing.
100% recommended.
The fuck is good thursday?
Dang, I’m drooling all over myself! This looks so, so good-nothing like we ever got in a foil tray.
It always looked so good on the box.
I recently made this and it was superb! time well-spent
Lazy Dog restaurant chain offers TV dinners to go and the best one is Salisbury Steak. They're all delicious though. And yes, they come in an aluminum tray.
@@randyneilson3227 *Aluminium
the gravy looks good. we have smth similar here in germany, called jägerschnitzel, which is just a schnitzel with a mushroom gravy (and sides ofc, mostly spätzle)... i dig it
Makes sense, salisbury steak was originally german style Hamburger steak. It was just renamed during WW1 to be more patriotic.
I'm from Berlin and for me Jägerschnitzel is something completely different - Jagdwurst breaded and fried, served with tomato sauce. One of my childhood favourites :-9
A dash of red wine wouldn't go amiss in the gravy
I really miss jägerschnitzel. And kassler.
@@thycauldron Breaded, fried JAGDWURST with tomato sauce....Eeeeww ;-)))
I just made this, and my boyfriend loved it. I am surprised at just how good it was since I have NEVER made this dish before. Just follow his instructions and BAM, great. I eat later in the evening and I am going to chow down when I do! Thank you for sharing such a yummy meal! Edit: I wanted to let people know that I added slightly to much broth to my gravy (my fault) as it was slightly to thin, so I added a few tbls. of a cornflour slurry and it came out great.
Western food
Bless you Chef Jon! You have not only changed my cooking game you have now, with this recipe, changed my life.
He really does love it. Never seen him eat most of the recipes he graces us with.
I remember little green specs in the meat (in the 60’s), so I finely diced a jalapeño into the meat mix - LOVE this recipe!!!!!
i think that was parsley. It used to be a default herb/seasoning/spice used in damn near everything. They always used incredibly bland parsley and/or overcooked it so it was usually devoid of any flavor, I've always assumed it was a decorative thing and to fool people into thinking they were getting some vegetables in their mystery meat.
Fun fact: my oldest friend was in jail for a short period of time in the late 60s or early 70s and was on work detail, since he was about 200+ pounds of lean muscle they had him hauling in the meat for the kitchens. The county had him hauling in road kill to be ground up for the jails salsbury steaks, meat loaf, and hamburgers. He said that was the closest he's ever come to going vegetarian in his life.
@@arthas640 You're right in that it was curly parsley. However it wasn't intended to be bland; it was intended primarily to cleanse the breath of any hint of onion and (horrors) garlic. Jalapenos weren't available in most supermarkets in the 50s, especially outside the US Southwest.
When I make my Salisbury Steaks or Meatloaf, the only Parsley is the sprig of Curly Parsley placed on top as a decorative garnish.
Can you imagine a junior/middle or high school doing that? Mine did, it was a regional vocational technical high school and the Food Trades department ran the school cafeteria. This was back in the late 1960's and early 1970's. Everything is different now with the regional school board all worried about gender equality and CRT.
You had students cooking for students, with supervision of course, and when you are cooking for your fellow students you had better do it right or move to another state!
I made this tonight with modifications based on my pantry. Used chicken broth for the gravy and crushed petit toasts for the bread crumbs. I had extra lean ground beef so I added a slice of bacon minced. WONDERFUL! Perfect recipe. Thank you Chef Joon!
I just tried this and it's the best thing ever, hands down. Although I'm not a fan of meat loafs so I just made some pork scotch fillets in the oven instead because I loved them. I still used the ingredients listed for the loafs (sans egg and crumbs) just as a marinade, and simply poured the gravy over them once they were done. A bit of sauerkraut on the side, good god. I will never walk again. I'll just spend the rest of my life rolling like a ball. Thank you for sharing!
This looks amazing! I remember t.v. dinners and Jiffy Pop!
chef john called himself a “meatloaf fiend”, he knows cool kid lingo
John, Thankyou for helping me learn to cook and feed my family! Merry Christmas! Hugs!,
Made this recipe for dinner today. My family LOVED it! No leftovers. This is now a family favorite. The gravy took a little longer to make than the instructions indicated, but it was well worth it. The gravy was amazing. I used grass fed beef, and what a difference it made for the steaks. Happy camper here.
This is the quickest I've ever come to a video
I hope you cleaned up before posting.
Thought this was a family friendly comment section I guess not xD
Maybe he was already nearly there.
Phrasing
I made this last night and it was AMAZING! The texture of the meat was insanely tender and that gravy - . Thanks, Chef John!!
Made this for my wife today and she absolutely loved it. The sauce was so much better than expected! Thanks Chef.
This is my one of my kids favorite dinners that my mother taught me to make. I'm so glad they now know how to make it as well.
Made this last night and doubled the recipe so me and my wife had meals for work too. Glad we did. Delicious!!
Yo, John Do you remember watching Mutual of Omaha’s wild kingdom on Sunday nights??? (Maybe Friday’s)???:)
Marlin Perkins and Jim Fowler were staples of my childhood tv watching.
My brother and I still refer to dangerous tasks as "Jim's job."
Sunday's! Then The FBI and Disney on at the same time.
@@jonkirkwood469 yep! We all wanted the excitement of Jim's job but worried about his safety!
Marlin: ...just as the ferocious mother bear protects her young, Mutual of Omaha will protect you."
Jim: *in background, fighting for his life...*
@@DrinkTeaAndBreathe Whenever someone says "Mutual of Omaha", or "Marlin Perkins", I can taste the popcorn in my mouth that we all ate, lying on the floor in front of the TV on Sunday nights.
I am going to try this recipe. I love the way you use the regular, uncomplicated ingredients that most of don't use in quite this way. Salisbury steak was also one of my favorite TV dinners, and you have got it down with precision. Thank you for sharing.
Wow.. I made this dish last night and my guests said it was better than any restaurant could make. I'm a good cook and enjoy good food. Chef John's recipes are spot on ! I've made his pizza sauce and Xmas pizza. Tasted just like what I've been eating out for years. Thank You chef John..
"It doesn't really matter, he's dead." CRACKED ME UP!!!!!!!!
THANK YOU SO MUCH! Salisbury steak is one of my favorite comfort foods.
I just came back to say that I've been making this delicious, easy and comforting dish regularly since you posted this recipe, and it never gets old. It's one of those timeless classics, and I also make it for my non red meat eating wife using impossible burger and a combination of the Better than Bouillon "not beef" base and their sauted onion base. She will eat fish, so the Worcestershire sauce is ok for her. It's great that way too. Every once in a while I feel the need to thank people who just made my life a bit better.
As a longtime, loyal follower, I have to say you have some of the best recipes online. I also want to thank you very very very much for not jerking people around to get the recipe like some others. Thank you again.
I made this exactly as presented with mashed potatoes and grilled asparagus.. OMG so good!
The recommendation to not overwork the beef is key. The texture was much more pleasing and moist.
I made this yesterday and was thoroughly impressed with this recipe. In order to make it a little more authentic of a TV dinner I did make instant mashed potatoes. 😊 Plus I use canned salt free cut green beans. Wonderful comfort food and some fun memories. Thanks for the recipe and yes we did 🎼enjoy 🎼 !! 😄
It turned out so very good. The whole family loved it. The better brother was the secret ingredient.
Thank you Chef John,been craving these sooooo much lately.
This came out great! I still soaked the breadcrumbs in milk out of habit but followed the recipe in every other way. Definitely homemade or high quality stock is essential. I portioned out the remaining patties, mashed potatoes and carrots in 3 compartment Tupperware, which looks a little like a TV dinner tray lol. Reheats nicely, I like this recipe.
For the Steaks:
1 pound 85% lean ground beef
½ teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 large egg, beaten
1 pinch cayenne pepper, or to taste
1/2 cup plain bread crumbs
For the Gravy:
2 tablespoons salted butter
12 large white button mushrooms, sliced
1 cup diced onion
1 pinch salt
2 tablespoons all-purpose flour
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
3 cups high-quality, low-sodium beef broth
salt to taste
2 tablespoons salted butter
So glad I found this! I had the misfortune of buying a Salisbury steak TV dinner about 6 months ago. It was completely inedible. Your dish looks SO good. I can't wait to make it!
I was born in 1948 so I was just the right age to enjoy a not great meal of a TV dinner in front of the screen. But we (except 1 brother who wouldn't touch anything with onion in it) ate every bite. Salisbury Steak was my favorite and to this day I still love it. I definitely will be trying this recipe. Thank you for another great video of a fantastic recipe.
“Hold on my melted butter dam broke”
I didn't even flinch. There are only 3 serving styles: 1) lake of butter or gravy 2) dam breaks and goes all over your other food 3) cover the melting butter with potatoes and see who gets to their butter first! Not unlike a Kinder Egg.
That is so me too. Repair, repair.
The best part of Chef John is when he is tasting it after he's done. You can just imagine...
What a great production and sense of humor
I made this with your Potatoes Romanov recipe and my house smells amazing! My guests were blown away. Excellent recipes! I will be using this gravy again for whatever I can get away with. It's the bomb.
Blast from the past. This was one of the first things I learn to cook. So proud. I was 12. But Chef, they never looked as good as the ones in this video.
My favorite quote, "It doesn't matter, cause he's dead."
Love this channel
I’m on my way to the grocery store for the ingredients I need. I want to make this for my fiancé for dinner. He really deserves a good, home cooked meal. Thank you for this. New subbie here♥️
That's sweet
You are a fine person to your mate !
So Chef John I made this recipe. But unlike all the recipes of your I have tried that I have enjoyed, I absolutely loved this one. I am of similar age and it brought me to a homey childhood place and tastes amazing. This is one of my favorite recipes I have ever made. Thank you for sharing this.
Your recipes and techniques never disappoint. I just made this for my family and they loved it. Delicious!
I’m Haitian and have been watching you for years. Would love for you to attempt a Haitian dish!!
He said, "my melted butter damn broke..." 😂 that was the icing on the cake, i just subscribed.
when you said we only had 3 channels and the news and the Ed Sullivan show describes my childhood too. every step is explained so well and the video is very professional. this is truly one of my favourite dishes to eat. how can I not make this. thank you so much Chef John.
Thank you chef! I have never known how to make this and my child loves it. You're the best.
Just like Mama Swanson™️ used to make!😋
"It doesn't matter, he's dead"
No John, I'M DEAD! lol
Out of this world delicious. I made this for lunch again today and the steaks were so flavorful and tender, we didn't even have to chew! I served with mashed potatoes , which is, of course the perfect side dish.
People, follow this to the T and your whole family will be begging for you to make it again and again.
Did this gravy with Liver & onions tonight - PERFECT! Love love love this recipe!
salisbury "steak" is absolutely amazing comfort food!!! its been on my to do list for months!! im going with this one but more gravy liquid less mushrooms and onions (for kids i somehow will separate them lol!!) a favorite childhood dish. even school lunch salsbury steak with a big homeade biscuit was memorable food! in a good way haha
I making mine in the shape of xmas trees tonight. Happy Holidays 🎄
@@osakarose5612 Their trunks broke off during cooking so they came out as triangles 🤣
I made this last night and my gf who is from Columbia and has never had Salisbury Steak just loved it! I enjoyed it very much and not surprisingly it is a much finer dish then what you find in most diners.
I remember binge watching these videos while high. The inflection and tempo of his voice hit even harder. I fantasized about hiring him as a chef for a week.
“I’m a meatloaf fiend.” ~Chef John 😘 #ditto
Bone broth is the best, and it is so cheap to make, butchers give the bones away for free here
I wish I could get bones free.
Please introduce me to your butcher
Cost a lot here !
Where is here?
Where's that?
My brother showed me this channel. Forever thankful for that.
This really is great, memorable comfort food, elevated just enough.