See this written recipe in The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - Get your copy today👍 👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (US paperback link) shop.ingramspark.com/b/084?VxcElqugpNWTTq520OjBvYOcgS1CU9DLN2mPiw19hZx 👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (Amazon - ebook and paperback - US, CA, UK, EU, AU, JA, IN, MX, BRL) - amzn.to/3zz498I Thank you for watching this take on an American classic comfort food - The original recipe was created in 1888 by James Henry Salisbury an American physician 👍 If you like sauces smash the like button and subscribe to learn more sauce making tips 😊 Please note that at 5:27 when making the roux I use 3 tbsp butter or 42g (not 24g butter)
Just found your channel searching for that white sauce and now looking at everything. Is there any way to make Salisbury steak without the soup mix? Is there a natural substitute? Thank you!
@@dawnjohnson8739 You may want to try a brand called simply organic they have a french on dip mix that may be a good substitute. But you can leave it out of th he recipe if you want to.
Thanks for the detailed info underneath the video. Been looking for a saute pan like that for months. Ordered one before I even finished the video! Thanks!
Did you know that during the Civil war, more soldiers died of dysentery than battle. Army surgeon, James Salisbury, ordered that the troops be fed a diet of fresh beef and onions. It worked, and this is where Salisbury steak originated.
"Salisbury Steak is a dish originating in the United States, and made from a blend of ground beef and other ingredients, being considered 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. 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. James H. Salisbury (1823-1905) was an 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."
I have spent 20 years working in foodservice, and this was the best Salisbury steak I have ever tasted. This is an excellent recipe. My wife loved it, and my kids put some shredded cheddar on it, and kinda picked out the mushrooms. Regardless, they loved it. Next time I shall prepare them as a duxelle and sneak it past the the little ones. love the red wine addition, though I prefer a pinot noir, personally. There is but one criticism I must lodge, and I truly hope it will be accepted gracefully as it is intended to be constructive. At 3:15 you say to add two tablespoons of butter, or 28 grams. Then, at 5:30, you say to add three tablespoons of butter, or 24 grams. Something doesn't add up with that. 3 tablespoons is 43 grams, and two is 28. If you add too little butter to the roux it can denature and become clumpy. There is still fat in the pan from earlier, so no issues. But trying this with a Coney roast in beaujolais sauce, or when baking patisserie, you have to get the measurements just right. Again, just attempting to be helpfully critical of a fellow foodie and chef. Be safe and have fun everyone. I thank you for the recipe. I intend to enjoy it for years, and play with the profiles a little bit.
You should try caramelizing the onion by itself and only adding mushrooms once they’re nice and brown. A little bit of salt will also help suck the moisture out of the mushrooms. This looks delicious.
My grandmother used to make this recipe and it was so delicious and one of my favorite meals she would make for us. She would always cook extra just for me because she knew I loved it so much. I miss that beautiful and special lady so so much and not just because of her cooking but because she was one of the most loving and kind person that I ever had the pleasure to meet in my life. I still have many of her original receipts in a cook book that I had made by a professional illustrator, I gave one to all my family and friends and they all said no body did it better then she did because she did cut corners or substitute anything because it had to be the best of the best with all top quality of ingredients. She took pride in what she did and it showed. O'how I miss her...💯
I took this as a challenge because I always associated Salisbury steak with TV dinners and school lunches. This exceeded expectations and I'll definitely make it again.
Finally, a recipe that doesn't use can soup to make the gravy! There is dry soup mix in the steak recipe but I can substitute my own seasonings. Soups are full of sodium and I have high blood pressure so any way I can find a good recipe with no can soup I am happy.
If you don’t mind it, msg can be a great substitute for salt. It m magnifies any salt you as or replaces it entirely with very little. I’ve been a cook for 5-6 years and some of my family has high blood pressure. Hope this helps.
Criminally underrated channel! This video was so calm, informative, and mouth watering. The host was even considerate enough to include metric measurements. If I could upvote this twice I would.
Doubled the recipe, was excellent, a keeper. Cooked onions a bit first, added more than double for the mushrooms and red wine, so did not exactly double the broth, made roux in a separate pan then added. Lots of butter!
I made this last night! It was incredibly good. The French onion soup mix made all the difference. Tender, juicy, perfect. I used leftover frozen turkey stock from Thanksgiving, so my gravy was a lighter brown color, but it was still good! I served it with rice and green beans and sans mushrooms, which I don't like.
Thank you! And for the gram measure too! Have you tried using the garlic skin for flavoring the sauce? Give them a try, just throw 4-6 unpeeled garlic cloves and remember to remove them at the end. You can even take the time to squeeze the garlic out of the skin once its fully cooked and you can bring it back into the sauce or just spread it over a slice of bread :)
I didn’t have shrooms. I omitted the ketchup and reduced the Worc sauce for our own flavors and carmelized the onions in the gravy. Super delicious. This is the first time I’ve seasoned the meat and added crumbs. I like it.
My momma used to make these and I loved them, she didn't put mustard or french onion soup, she would put swiss cheese on them then put hamburger buns on them then and drench them in the mushroom gravy. So tasty.
It's such a hearty classic it's hard not to not crave it. I also have an instant pot Salisbury steak meatballs recipe that I dive into all the time ua-cam.com/video/QIZTDH1o6Ok/v-deo.html I'm happy you like the recipe 👍
Made this last night and it was delicious ! The only change I made was panko with a little milk to soften them. I didn't have the soup mix so I used onion and garlic powder. Cheers !
I made this yesterday. It's phenomenal! Best Salisbury I've ever had. I used 85/15 ground beef and skipped the wine in the gravy. I'll be making this often.
@@thesauceandgravychannel So being the tinkerer I am. I made this again today, and put a dollop (less than a tablespoon) of a Boars Head product called Chipotle Gourmaise. It's quite a potent flavor but the smoky chipotle flavor does work well if you want a unique twist on this.
Someone just sent me this video. My wife has been making Salisbury steak patties like this for quite a while and they are awesome. They taste even better if you use beefy onion soup mix instead of regular
Pro tipp how to know if your oil is hot enough: Take a wooden spoon and stick it into the oil. The water in the spoon will evaporate and the oil around the spoon is throwing bubbles if it's hot enough. Don't sprinkle drops of water in the oil like you can see it in other videos. And for people that don't own a garlic press, just use a fine cheese grater. Cut the stem off and leave the skin on the garlic. The hard skin will function as finger protection and yoo can grate the garlic down until the end without cutting your fingers.
Made this tonight and it was delicious! My sauce didn't thicken up enough (for my liking) so after about 20 minutes, I added 3 tablespoons of instant mash potatoes and that did the trick. Served over buttered egg noodles which made the whole plate pretty slippery! Will make again.
You can also get a shaker or water bottle, put hot water in then add like 2-3 tbsp flour and shake it then it will thicken it up without adding clumps.
I am so glad you showed this recipe,..I only have it a local restaurant,..now... I will make it myself...and save a lot of money and no leaving a tip either...well maybe I'll tip myself out it in a jar for ingredients needed for next time I make this.thank you again for this video & all the hard work (though you do it so easily) .easy to follow,and your voice is so calming...who doesn't need calm..in their lives...thanks.
It's similar to a loco moco, which is popular in Hawaii. Consist of burger patties with gravy, scoop of rice & macaroni salad. There's no mushroom & onions though.
If you're really concerned about melting the fat in the ground beef, you can use a silicone/bbq glove to mix the meat. No heat from your hand. Not that it matters. The meat will be simmering in the gravy for awhile anyway so there won't be a discernable difference. One other tip is to not add the red wine after the mushrooms, butter, etc, but to deglaze the pan with it.
One of my favorite meals! Ty for the awesome recipe! To note: you did not sautee the burger patties, you seared them to close the meat pores and keep the juices in.
I made these tonight and they are REALLY good. Only thing I changed was I added some pickled jalapeno slices, that's it. Recipe is slamming! Thanks!❤❤❤❤
Mmmmm! You really elevated what used to be considered bottom country eating! I love meat,gravy,mashed potatoes. If more people are comfort food like this they would be calm ,happy,living, and less worrying🙂 .
Just made this for my family and it went down a treat with roast potatoes green beans peas and cabbage for sunday lunch. One of us cant have eggs so used a higher fat content mince and cooked the patties all the way before putting to simmer in the sauce. Thankyou for the recipie and the video! Have subbed and bell button ❤
I just came across your channel, and viewed this video. It is much simpler than a years-old Southern Living recipe I have been using, but the flavor is much better. Less prep time start to finish, and this is a winner! My hubs says "thank you."
I had to thin my gravy w more broth and water. So far looks just like the pic. Put it into a preheat 250° oven which I finished rest of meal. But it seems like a lot of prep work.
Worcestershire is one of those words that defy pronunciation norms which is why non-Brits always have trouble. If it was spelt like it sounds, it would be "wuss-tur-sure." Wuss (rhymes with "puss") Tur (rhymes with "fur") Sure (just like it is) This looks very tasty and will try.
Had my first attempt to make this today, 8/12/23. Didn't turn out quite as expected, but wasn't bad for a first try. I had to buy all the sauces and almost evrything, but I have a ton of it left for future use. I have to refigure how to use my scale too. I was expecting a more beefy flavor with the gravey, but the W sauce taste was quite overpowering to me. Wasn't salty, but I don't know how else to describe the flavor. I have 3 patties for lunches over the week. May have to make some cowboy beans too. All in all, I was pleasantly surprised how this turned out. If I improve, I'll get back to you. Thanx again for the recipe!
Hello I know this is an older video. But I tried this tonight 9 10 23. And BAM!!⭐⭐ HANDS DOWN best Salisbury Steak Burger I've ever had. I only added a few more seasonings and such to my meat and ooo were YUMMY🎯🔥🔥🔥🎯💞Loved it. This will be a go to for now on. THANK YOU SIR.
@@thesauceandgravychannel I shall definitely let you know; Cheers, Gravy Guru! Just subscribed to your channel... I like your straight forward style of presentation, and of course GRAVY!
Nice recipe! Although for stew, soup, and sauce, I like to put the pepper right before simmering because by adding at the end of cooking the taste of raw pepper is bittering the whole flavour.
This recipe popped up in my “RANDom) feed. Salisbury Steak is one of my comfort foods, that I make and then make my own “TV Dinners” to pop in the freezer. I’ve always cheated by buying canned gravy, and enhancing with my own additions. I just made yours tonight. It’s a little extra work, but WELL worth it! This takes simple Salisbury steak and bumps it up at least to the next 3 levels! This is my new go to recipe for Salisbury steak. Thank you! I’m a new fan and subscriber!
I love it! I was planning on roasting some garlic this week. I may have to give the raosted garlic and horseradish a shot 👌👍Thanks for sharing these great additions
My mom used to make round steak with gravy. Woo wee! I sometimes use lean hamburger in place of the round steak and it cannot be beat. Fry the meat in liberal amount of oil. Prepare a roux of flour and the oil (with bits of meat in the pan) adding liquid to make a thin to medium gravy. Season to taste. The meat goes into a ceramic pot. The gravy is poured over the meat and then the whole concoction is covered and baked at 350 F for two or so hours. The result is pure heaven with buttery mashed potatoes or noodles or over bread or biscuits as a meaty porridge. I have had several requests for this meal.
My mom would make this in one of those rectangular plug-in skillets wirh the cooking dial that were all the rage in the 70's. I cook it now and again and serve it over rice. One of my faves and we use a ton of mushrooms 😋
I made these, and they blow the restaurants version and frozen dinners out of the water!! ABSOLUTELY DELICIOUS!!👍🏻😁❤️ Thank you so much for sharing!!😁👍🏻❤️
Wow, this has to be one of the best Salisbury Steak recipes ever! Thank you for sharing! I'll make it tonight. I just have to substitute Maggi for soy sauce because I have a systemic, life-threatening allergy to soy requiring epinephrine & emergency care. Thank you, again!
wow ok being a chef for over 40 years you can well imagine that i don't see very many recopies on you tube that i don't find something wrong with, but i have to say this one looks realy good and im gonna try it.
Apple cider vinegar can be used to replace the wine if you don't use alcohol in food. With everything else in the dish you won't miss any hint of colour the wine would have added either.
The alcohol from the wine will burn off as soon as the temperature of the sauce hits 72*Celsius (172*F) As will the alcohol in the soy sauce. YES soy sauce is mildly alcoholic. You missed that one. And surely if you’re replacing red wine with vinegar you’d use red wine vinegar...?
@@YelpBullhorn didn't miss anything, the soy sauce I buy doesn't have any wheat in it and therefore no alcohol. It's easy enough to find. And regardless of burning alcohol off trace amounts always remain and some people don't use alcohol full stop for religious reasons.
@@BurkenProductions @YelpBullhorn even with the process of burning the alcohol off trace amounts always remain and some people don't use alcohol full stop for religious reasons.
When I make mine. I do use my hands to mix and season the meats. If any fats are lost, it's in the cooking. Plus, I first make the rhue to be sure it's done right then replace the veggies. I like your sizes. Man sized!
For gluten free use oats instead of breadcrumbs. & tapioca starch instead of flour ( or cornstarch using a bit less , if you don’t have tapioca starch)is how my mom made these! That onion soup mix really upgrades the flavor. Thanks for the memory jog. ❤
@@thesauceandgravychannel Update… my father in law and everyone loved this dish! I had no idea but it is one of his favorites! So happy that I chose this dish and so grateful to share it with my fam! ❤️ Thanks again!!!
I don’t even like Salisbury Steak and my mouth is watering. I’m gonna share this video with my wife, then I’m gonna show her where the kitchen is. Wish me luck.
I wish UA-cam would let us post pictures in comments. I just made this dish tonight and it was nothing short of amazing! That's two for two of recipes I have used from your excellent channel! Thanks John and happy New Year!
That hamburger recipe looks perfect for a meatloaf! Pretty much the only difference is that I add a sage&Onion stuffing mix instead of the soup mix. It's just yummy!
See this written recipe in The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - Get your copy today👍
👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (US paperback link) shop.ingramspark.com/b/084?VxcElqugpNWTTq520OjBvYOcgS1CU9DLN2mPiw19hZx
👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (Amazon - ebook and paperback - US, CA, UK, EU, AU, JA, IN, MX, BRL) - amzn.to/3zz498I
Thank you for watching this take on an American classic comfort food - The original recipe was created in 1888 by James Henry Salisbury an American physician 👍 If you like sauces smash the like button and subscribe to learn more sauce making tips 😊 Please note that at 5:27 when making the roux I use 3 tbsp butter or 42g (not 24g butter)
Just found your channel searching for that white sauce and now looking at everything. Is there any way to make Salisbury steak without the soup mix? Is there a natural substitute? Thank you!
@@dawnjohnson8739 You may want to try a brand called simply organic they have a french on dip mix that may be a good substitute. But you can leave it out of th he recipe if you want to.
@@thesauceandgravychannel Thank you! I appreciate you taking the time to respond!
Thanks for the detailed info underneath the video. Been looking for a saute pan like that for months. Ordered one before I even finished the video! Thanks!
@@rossjones8005 Awesome! I really like mine. It works well. I hope you enjoy it. Thanks for watching 👍
Did you know that during the Civil war, more soldiers died of dysentery than battle. Army surgeon, James Salisbury, ordered that the troops be fed a diet of fresh beef and onions. It worked, and this is where Salisbury steak originated.
Awesome
Cool story. Learn something new every day.
@EscapeTheMatrix...... en.wikipedia.org/wiki/James_H._Salisbury
"Salisbury Steak is a dish originating in the United States, and made from a blend of ground beef and other ingredients, being considered 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.
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.
James H. Salisbury (1823-1905) was an 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."
Now, THIS is interesting!
I never knew that.
Made this last night. My family loved it. It’s a keeper. I didn’t change a thing. I served it over mashed potatoes. Thank you!
Awesome! Over mashed potatoes sound scrumptious👌 I'm happy you all enjoyed it👍 Thanks for trying it out
I have spent 20 years working in foodservice, and this was the best Salisbury steak I have ever tasted. This is an excellent recipe. My wife loved it, and my kids put some shredded cheddar on it, and kinda picked out the mushrooms. Regardless, they loved it. Next time I shall prepare them as a duxelle and sneak it past the the little ones. love the red wine addition, though I prefer a pinot noir, personally. There is but one criticism I must lodge, and I truly hope it will be accepted gracefully as it is intended to be constructive.
At 3:15 you say to add two tablespoons of butter, or 28 grams. Then, at 5:30, you say to add three tablespoons of butter, or 24 grams. Something doesn't add up with that. 3 tablespoons is 43 grams, and two is 28. If you add too little butter to the roux it can denature and become clumpy. There is still fat in the pan from earlier, so no issues. But trying this with a Coney roast in beaujolais sauce, or when baking patisserie, you have to get the measurements just right. Again, just attempting to be helpfully critical of a fellow foodie and chef.
Be safe and have fun everyone.
I thank you for the recipe. I intend to enjoy it for years, and play with the profiles a little bit.
You should try caramelizing the onion by itself and only adding mushrooms once they’re nice and brown. A little bit of salt will also help suck the moisture out of the mushrooms. This looks delicious.
@@lukestuningshop8467 lighten up Francis, it’s a common technique.
I love how calm you are during the cooking, this video is informative and easy to watch with out all the unnecessary frills
Glad you enjoyed it! Thanks for watching 😊👍
My grandmother used to make this recipe and it was so delicious and one of my favorite meals she would make for us. She would always cook extra just for me because she knew I loved it so much. I miss that beautiful and special lady so so much and not just because of her cooking but because she was one of the most loving and kind person that I ever had the pleasure to meet in my life. I still have many of her original receipts in a cook book that I had made by a professional illustrator, I gave one to all my family and friends and they all said no body did it better then she did because she did cut corners or substitute anything because it had to be the best of the best with all top quality of ingredients. She took pride in what she did and it showed. O'how I miss her...💯
I hope you make her recipe to keep her legacy alive.
I took this as a challenge because I always associated Salisbury steak with TV dinners and school lunches. This exceeded expectations and I'll definitely make it again.
That's awesome! I'm happy you tried it out and liked it. Thanks for watching 😊👍
Haha. Me too. My son was like whoa! This is so much better than the cafeteria version! 😍
TV dinners are heavily improvised to accommodate the working or poor class. Real Salisbury is good.
Finally, a recipe that doesn't use can soup to make the gravy! There is dry soup mix in the steak recipe but I can substitute my own seasonings. Soups are full of sodium and I have high blood pressure so any way I can find a good recipe with no can soup I am happy.
Thanks for watching! If you try it out let me know how it turns out 👍
If you don’t mind it, msg can be a great substitute for salt. It m magnifies any salt you as or replaces it entirely with very little. I’ve been a cook for 5-6 years and some of my family has high blood pressure. Hope this helps.
One can buy dried minced onion quite easily.
Never mind sodium. Watch the monosodium glutamate.
@@stephengallagher2209 there’s nothing wrong with MSG
I LOVE Salisbury steak. Loved it in school too
Oh my gosh, I lived without this channel for too long. It's like coming home to a place I had dreamed of!
Welcome home my friend 😊 More sauces and gravies to come. Thanks for watching 👍
Same here!
😂❤
This was GREAT! Everyone at the table was really happy. Didnt change a thing, except left out adding salt. Its well balanced already!
That's awesome! I'm happy you all enjoyed it 😊 Thanks for giving it a shot 👍
Criminally underrated channel! This video was so calm, informative, and mouth watering. The host was even considerate enough to include metric measurements.
If I could upvote this twice I would.
Wow! Thank you so much 😊👍I really appreciate your kind comment. Thanks again and more sauces and gravies to come.
Doubled the recipe, was excellent, a keeper. Cooked onions a bit first, added more than double for the mushrooms and red wine, so did not exactly double the broth, made roux in a separate pan then added. Lots of butter!
Glad you enjoyed it😊👍
Best Salisbury steak I have ever had! We skipped the red wine, it didn’t need it. Our new fav! So good.
That's awesome 😊Glad you all liked it. Thanks for trying it out 👍
I love the wine but if everyone is happy... awesome
You could also use a little beef broth and a little splash of red wine or sherry vinegar in lieu of the wine.
@@TheIkaika777 ooh, sherry vinegar, might have to try!
Once again, a recipe that shines! Who would've thought salisbury steak could taste so heavenly?
Im gonna make this with grated onion and the Lipton onion soup and put it over York shire pudding!
I made this last night! It was incredibly good. The French onion soup mix made all the difference. Tender, juicy, perfect. I used leftover frozen turkey stock from Thanksgiving, so my gravy was a lighter brown color, but it was still good! I served it with rice and green beans and sans mushrooms, which I don't like.
Fantastic! I'm happy you enjoyed it 😊👍
Thank you! And for the gram measure too!
Have you tried using the garlic skin for flavoring the sauce? Give them a try, just throw 4-6 unpeeled garlic cloves and remember to remove them at the end. You can even take the time to squeeze the garlic out of the skin once its fully cooked and you can bring it back into the sauce or just spread it over a slice of bread :)
Sounds delicious 👌I'll try that out. Thanks for watching 👍
I didn’t have shrooms. I omitted the ketchup and reduced the Worc sauce for our own flavors and carmelized the onions in the gravy. Super delicious. This is the first time I’ve seasoned the meat and added crumbs. I like it.
My family has been making these since I was a kid. It's still one of my favorite comfort meals in the winter!! I absolutely love this recipe!!! 💕💕
It really is such a hearty classic. Thanks for watching 😊👍
My momma used to make these and I loved them, she didn't put mustard or french onion soup, she would put swiss cheese on them then put hamburger buns on them then and drench them in the mushroom gravy. So tasty.
Sounds delicious 👍😋
Man I’m so mad at you. Now I crave this recipe ALL THE TIME… ITS AMAZING! Sorry for shouting. I’m making this for the third time in two weeks.
It's such a hearty classic it's hard not to not crave it. I also have an instant pot Salisbury steak meatballs recipe that I dive into all the time ua-cam.com/video/QIZTDH1o6Ok/v-deo.html
I'm happy you like the recipe 👍
Made this last night and it was delicious ! The only change I made was panko with a little milk to soften them. I didn't have the soup mix so I used onion and garlic powder. Cheers !
Great tip for those that don't have the onion soup mix👌 I'm happy you tried it out and liked it 👍
Just did this for my family and it turned out great. Thanks a million 😊
I made this yesterday. It's phenomenal! Best Salisbury I've ever had. I used 85/15 ground beef and skipped the wine in the gravy. I'll be making this often.
Fantastic!! I'm so glad you enjoyed it. Thanks for giving it a shot👍
@@thesauceandgravychannel So being the tinkerer I am. I made this again today, and put a dollop (less than a tablespoon) of a Boars Head product called Chipotle Gourmaise. It's quite a potent flavor but the smoky chipotle flavor does work well if you want a unique twist on this.
@@cswann8 that's a must try👌Thanks for sharing 👍
I made this today for our Easter Sunday lunch, and it tasted great. Recipe for keeps, now I can make it anytime for my family. Thanks for sharing.
I'm glad you enjoyed it 😊👍Thanks for trying it out and watching
Someone just sent me this video. My wife has been making Salisbury steak patties like this for quite a while and they are awesome. They taste even better if you use beefy onion soup mix instead of regular
Great tip! Thanks for watching 👍
Or just add some beef bullion powder to the mix, but you won't also have to add extra salt to the gravy. Or some mushroom powder.
Pro tipp how to know if your oil is hot enough:
Take a wooden spoon and stick it into the oil. The water in the spoon will evaporate and the oil around the spoon is throwing bubbles if it's hot enough. Don't sprinkle drops of water in the oil like you can see it in other videos.
And for people that don't own a garlic press, just use a fine cheese grater. Cut the stem off and leave the skin on the garlic. The hard skin will function as finger protection and yoo can grate the garlic down until the end without cutting your fingers.
Great tips👍 thanks for sharing them with the channel community 😊👍
I made this for my family tonight. We all loved it so much! Excellent, elevated salisbury steak recipe. thank you
Thanks for trying it out. I'm glad you all enjoyed it 👍
Wow! Great, simple recipe. Followed it exactly and it turned out amazing! Thanks for sharing!
Made this tonight and it was delicious! My sauce didn't thicken up enough (for my liking) so after about 20 minutes, I added 3 tablespoons of instant mash potatoes and that did the trick. Served over buttered egg noodles which made the whole plate pretty slippery! Will make again.
Thanks for trrying it out 😊 👍
You can also get a shaker or water bottle, put hot water in then add like 2-3 tbsp flour and shake it then it will thicken it up without adding clumps.
@@diedfrombored5295 I'm not a fan of the taste that flour can impart into sauces. Potatoes on the other hand...
That’s what I want to serve it with. I love noodles and gravy.
I made this loaded Salisbury Steak for dinner tonight and it was fantastic. My husband really loved it too!
YOU ARE THE PERFECT TEACHER. YOUR VOICE IS NICE AND YOU GIVE MEASUREMENTS IN USA AND GRAMS. THANK YOU!!
Thanks you so much for watching 👍😊
I am so glad you showed this recipe,..I only have it a local restaurant,..now... I will make it myself...and save a lot of money and no leaving a tip either...well maybe I'll tip myself out it in a jar for ingredients needed for next time I make this.thank you again for this video & all the hard work (though you do it so easily) .easy to follow,and your voice is so calming...who doesn't need calm..in their lives...thanks.
It's similar to a loco moco, which is popular in Hawaii. Consist of burger patties with gravy, scoop of rice & macaroni salad. There's no mushroom & onions though.
If you're really concerned about melting the fat in the ground beef, you can use a silicone/bbq glove to mix the meat. No heat from your hand. Not that it matters. The meat will be simmering in the gravy for awhile anyway so there won't be a discernable difference. One other tip is to not add the red wine after the mushrooms, butter, etc, but to deglaze the pan with it.
This recipe turned out killer. I guess at outside of phenomenal taste, texture comes into play...over the top. Thank You!
A new go to recipe! for me and my quests. Absolutely delicious. Easy to follow, no extra talk!
Thanks for including both imperial an metric measurements, saves a lot of work 😄💕
One of my favorite meals! Ty for the awesome recipe! To note: you did not sautee the burger patties, you seared them to close the meat pores and keep the juices in.
Top's Diner in Jersey has the best chopped steak (Salisbury Steak) around. This looks especially good as well, must try it out. Thanks!
I made this for dinner tonight. It was delicious!! ☺❤ Thank you so much for sharing your lovely recipe, Johnny! 👨🍳
Delicious - followed your recipe and both the steaks and the gravy came out awesome! - thank you for sharing!
I made these tonight and they are REALLY good. Only thing I changed was I added some pickled jalapeno slices, that's it.
Recipe is slamming! Thanks!❤❤❤❤
Awesome 👍I'm happy you enjoyed it. Pickled jalapenos sounds like a great addition. Thanks for trying it out 😊
Mmmmm! You really elevated what used to be considered bottom country eating! I love meat,gravy,mashed potatoes. If more people are comfort food like this they would be calm ,happy,living, and less worrying🙂 .
That is are comfort food😂
Looks incredible! Incredible annnnnd EDIBLE! Thanks. Ill try this today!
Made this & it's an absolute delight! There was enough gravy to ladle over homemade mash taters! Yummy!!😁👍
Just made this for my family and it went down a treat with roast potatoes green beans peas and cabbage for sunday lunch. One of us cant have eggs so used a higher fat content mince and cooked the patties all the way before putting to simmer in the sauce. Thankyou for the recipie and the video! Have subbed and bell button ❤
Go ahead and use your hands to mix. You're handling them just as much while you make them patties
I was just about to say that 😂
He just needed a spoon or something harder
Came to comments to say this. Good job lol
Lol,no you're not unless you're some big dumb animal
I disagree. He probably mixed way more off camera than he did forming the patties
I just came across your channel, and viewed this video. It is much simpler than a years-old Southern Living recipe I have been using, but the flavor is much better. Less prep time start to finish, and this is a winner! My hubs says "thank you."
You're so welcome 😊 I happy you all liked it
I had to thin my gravy w more broth and water. So far looks just like the pic. Put it into a preheat 250° oven which I finished rest of meal. But it seems like a lot of prep work.
I really like that you included the gram weights when describing the ingredient quantities.
Thanks for watching 😊👍
LOOK in the Description box...
The receip is in Grams...
Recipe
Worcestershire is one of those words that defy pronunciation norms which is why non-Brits always have trouble. If it was spelt like it sounds, it would be "wuss-tur-sure."
Wuss (rhymes with "puss")
Tur (rhymes with "fur")
Sure (just like it is)
This looks very tasty and will try.
Now I'm going to bed hungry😂 looks so yummy 🤤🤤🤤🤤🤤
Holy Moly! All I can say is say other than I am very hungry now, is what a great video! I'm going to try this one out...
Just finished making this dish about two hours ago and it was a hit out of the park! Thanks Sauce and Gravy!
I'm glad you liked it. Thanks for trying it out 👍
Had my first attempt to make this today, 8/12/23. Didn't turn out quite as expected, but wasn't bad for a first try. I had to buy all the sauces and almost evrything, but I have a ton of it left for future use. I have to refigure how to use my scale too. I was expecting a more beefy flavor with the gravey, but the W sauce taste was quite overpowering to me. Wasn't salty, but I don't know how else to describe the flavor. I have 3 patties for lunches over the week. May have to make some cowboy beans too. All in all, I was pleasantly surprised how this turned out. If I improve, I'll get back to you. Thanx again for the recipe!
I followed your recipe and loved it! Thanks for posting this! Much appreciated!
Awesome👍 I'm happy you enjoyed it. Thanks for trying it out!
Hello I know this is an older video. But I tried this tonight 9 10 23. And BAM!!⭐⭐ HANDS DOWN best Salisbury Steak Burger I've ever had. I only added a few more seasonings and such to my meat and ooo were YUMMY🎯🔥🔥🔥🎯💞Loved it. This will be a go to for now on. THANK YOU SIR.
Looks absolutely to die for! I'm going to make your recipe!
Sounds great 👍 let me know how you like it 😊
@@thesauceandgravychannel I shall definitely let you know; Cheers, Gravy Guru! Just subscribed to your channel... I like your straight forward style of presentation, and of course GRAVY!
Made this a couple days ago, and let me tell ya. It was the best Salisbury steak ive ever had. The gravy was dangerously good!
Nice recipe! Although for stew, soup, and sauce, I like to put the pepper right before simmering because by adding at the end of cooking the taste of raw pepper is bittering the whole flavour.
Thanks for sharing your tip👌
@@thesauceandgravychannel 👍👍
I made this just how he did. It's amazing
This recipe popped up in my “RANDom) feed. Salisbury Steak is one of my comfort foods, that I make and then make my own “TV Dinners” to pop in the freezer. I’ve always cheated by buying canned gravy, and enhancing with my own additions. I just made yours tonight. It’s a little extra work, but WELL worth it! This takes simple Salisbury steak and bumps it up at least to the next 3 levels! This is my new go to recipe for Salisbury steak. Thank you! I’m a new fan and subscriber!
That's great👍I'm glad you enjoyed it. There's not much better than a homemade gravy😊Thanks for watching!
I put in some horseradish and roasted garlic paste also. Seems any additions are great!
I love it! I was planning on roasting some garlic this week. I may have to give the raosted garlic and horseradish a shot 👌👍Thanks for sharing these great additions
I love horseradish with beef. This sounds good!
Great recipe. I appreciate anyone who has a proper roux whisk. The only thing I add is beef bouillon grated into the meat.
I know how to make gravy and sauces (thanks Mom) and I love this channel. All the fundamentals, easy to follow. Great job.
Awesome! Thanks for watching 😊👍
I'm excited to make this recipe this week!!! Thank you so much 😊
This seems like it'd make an interesting burger too. Might be good with a nice slice of Swiss on a brioche bun.
Thank you. I will be doing my interpretation based on yours tonight.
This looks outstanding and you spent the time to explain it so well thank you.
My mom used to make round steak with gravy. Woo wee! I sometimes use lean hamburger in place of the round steak and it cannot be beat. Fry the meat in liberal amount of oil. Prepare a roux of flour and the oil (with bits of meat in the pan) adding liquid to make a thin to medium gravy. Season to taste. The meat goes into a ceramic pot. The gravy is poured over the meat and then the whole concoction is covered and baked at 350 F for two or so hours. The result is pure heaven with buttery mashed potatoes or noodles or over bread or biscuits as a meaty porridge. I have had several requests for this meal.
I have always loved a good Salisbury steak. I even love the frozen ones. Hope to try this recipe some day.
Thanks for watching! If you do try it out let me know what you think👍
Gravy Master. Makes it dark and rich. I recall it on mashed potatoes from when I was a toddler in the early 1950’s.
My mom would make this in one of those rectangular plug-in skillets wirh the cooking dial that were all the rage in the 70's. I cook it now and again and serve it over rice. One of my faves and we use a ton of mushrooms 😋
my me-maw made her roast so tender and delicious in one of these. I should've paid more attention.
That's called an electric skillet...and a lot of cooks still use them.
Just made this delicious Salisbury Steak for my family. What a hit! A keeper. Thanks for sharing.
Glad you all enjoyed it!
This looks amazing and I will definitely be saving this recipe and making it sometime soon. Thank you for sharing your gift of cooking.
My Whisk is a Fish Lifter from Mom; over 70 yrs old and still going strong. It was made just after WW2. Pot steel handle replaced original.
I just made this for my family!! Delicious!!
Awesome! I'm glad you all enjoyed it. Thanks for watching 😊👍
I’m making this tomorrow night with some mashed potatoes and carrots and the wife and I are excited! Thanks for the recipe. Great channel!
Sounds great! Keep me posted on how you like it 👍
The ultimate accolade: we put this recipe into our private recipe book!
@woodyforest2100 That's awesome. I'm happy you all enjoyed it 😊
I made these, and they blow the restaurants version and frozen dinners out of the water!! ABSOLUTELY DELICIOUS!!👍🏻😁❤️ Thank you so much for sharing!!😁👍🏻❤️
Excellent😊👍I am glad you enjoyed it. Thanks for watching 👍
Ok my husband did love it, also my son. I served it with hot vegies and mash potatoes.. smashed it..❤❤❤
Just saw this. Great, I am happy you all liked it. Thanks for trying it out 😊
Wow, this has to be one of the best Salisbury Steak recipes ever! Thank you for sharing! I'll make it tonight. I just have to substitute Maggi for soy sauce because I have a systemic, life-threatening allergy to soy requiring epinephrine & emergency care. Thank you, again!
Great! Keep me posted on how it turns out😊👍
@@thesauceandgravychannel Will do!🙂👍
wow ok being a chef for over 40 years you can well imagine that i don't see very many recopies on you tube that i don't find something wrong with, but i have to say this one looks realy good and im gonna try it.
Apple cider vinegar can be used to replace the wine if you don't use alcohol in food. With everything else in the dish you won't miss any hint of colour the wine would have added either.
Theres no alcohol in the sauce just so you know.
The alcohol from the wine will burn off as soon as the temperature of the sauce hits 72*Celsius (172*F) As will the alcohol in the soy sauce. YES soy sauce is mildly alcoholic. You missed that one. And surely if you’re replacing red wine with vinegar you’d use red wine vinegar...?
@@YelpBullhorn didn't miss anything, the soy sauce I buy doesn't have any wheat in it and therefore no alcohol. It's easy enough to find. And regardless of burning alcohol off trace amounts always remain and some people don't use alcohol full stop for religious reasons.
@@BurkenProductions @YelpBullhorn even with the process of burning the alcohol off trace amounts always remain and some people don't use alcohol full stop for religious reasons.
I've just had a big breakfast and am "full as a goog". Watching this has me salivating.
Great recipe! I made meatballs instead of patties, but everything else was on hand. Will make it again, it tastes awesome!
That's awesome 👍thanks for watching and trying it out 😊
wait sauce and gravy has a channel?? subbed
When I make mine. I do use my hands to mix and season the meats. If any fats are lost, it's in the cooking. Plus, I first make the rhue to be sure it's done right then replace the veggies.
I like your sizes. Man sized!
This looks amazing. I've made lots of versions , but I definitely will try yours. It looks like this will be my favorite.👍
Thanks😊 let me know how you like it 👍
Family ❤️d it 😋
For gluten free use oats instead of breadcrumbs. & tapioca starch instead of flour ( or cornstarch using a bit less
, if you don’t have tapioca starch)is how my mom made these! That onion soup mix really upgrades the flavor. Thanks for the memory jog. ❤
My family absolutely loved this recipe!! I will be making it when for my in-laws during our holiday visit! Thank you!!!
That's awesome! I'm happy you all enjoyed it. I am sure your in-laws will love it. Happy Holidays 👍
@@thesauceandgravychannel Update… my father in law and everyone loved this dish! I had no idea but it is one of his favorites! So happy that I chose this dish and so grateful to share it with my fam! ❤️ Thanks again!!!
@@whitl.4062 Wow that's perfect👌 I'm happy it was a success. Have a wonderful holiday season 👍
I don’t even like Salisbury Steak and my mouth is watering. I’m gonna share this video with my wife, then I’m gonna show her where the kitchen is. Wish me luck.
I wish UA-cam would let us post pictures in comments. I just made this dish tonight and it was nothing short of amazing! That's two for two of recipes I have used from your excellent channel! Thanks John and happy New Year!
I know. I've been thinking the same thing. Posting pix would be an awesome option. I'm glad you enjoyed this one as well. Happy New Year 👍
I enjoy making this dish at home. My wife who is white really loves it. Thank you for your video 😅
As a big fan of Salisbury steaks I got to say that recipe looks awesome and I can't wait to try it. Keep up the good work
Awesome! Thank you!
I can't wait to maker this! Saw this 2 nights ago and been thinking about it since! Will give a report! Thanx for posting!!!
Awesome 👍 Enjoy 😊
That hamburger recipe looks perfect for a meatloaf! Pretty much the only difference is that I add a sage&Onion stuffing mix instead of the soup mix. It's just yummy!
Sage and onion stuffing sounds like a delicious addition to a meatloaf. I will have to give it a try. Thanks for watching!!
I like cooking them onions to a deep brown carmelize just like french onion soup. Love your channel.
That definitely gives them a nice flavor boost. Thanks for watching 👍
Can’t wait to try this out. Also, I love sauces and gravies. Perfect channel for me.
I'm happy you found the channel. This is a great heary recipe. Let me know how you like it. Thanks for watching 😊👍
Sehr lecker!...gerade nachgekocht und einstimmig ins Familienkochbuch aufgenommen. Danke für das einfache und leicht nachkochbare Rezept!
Das ist großartig! Ich freue mich, dass es euch allen gefallen hat. Vielen Dank, dass Sie es ausprobiert haben😊👍
Looks delicious. I can't wait to make this.
Hope you enjoy