Salisbury steak


Salisbury Steak

This recipe was invented by an American physician named Dr. James Salisbury. It became very popular in the southern U.S. and Canada in the early 1900s.


Preparation: 30 minutes

Cooking: 35-45 minutes

Refrigeration: 60 minutes

Total: 2 hours 15 minutes, including refrigeration time

Portions: 6


INGREDIENTS (serves 6)

  •  1 ½ lb. lean ground beef
  •  2 eggs, lightly beaten
  •  1 cup breadcrumbs
  •  ½ cup light cream (10%)
  •  1 onion, finely chopped
  •  4 Tbsp. oil
  •  2 Tbsp. parsley flakes
  •  4 medium onions, sliced in rings
  •  1 package fresh mushrooms, sliced
  •  Salt and pepper, to taste


For the gravy:

  •  ¼ cup pan juices (after cooking the patties)
  •  A little butter
  •  ¼ cup all-purpose flour
  •  4 Tbsp. liquid beef bouillon concentrate (Bovril)
  •  2 cups boiling water
  •  Salt and pepper, to taste




Combine the meat, breadcrumbs, beaten eggs, light cream, onion and parsley. Form into 6 patties. Refrigerate for about 1 hour: this will prevent them from falling apart. Brown on both sides over a low flame in 4 Tbsp. of oil of your choice. Set aside.


Gravy: heat the pan juices over low heat, mix in the butter and flour, whisking constantly. Gradually add the boiling water combined with the beef bouillon concentrate. Bring to a boil, reduce the heat to low and simmer 15 minutes. Let thicken and season to taste.


Add the gravy, onion rings and mushrooms to the meat; simmer over low heat for 35 minutes. Midway through the cooking time, gently turn the patties over, leaving the onions and mushrooms on top.

Serve with mashed potatoes.




Michel Busque
Food Services Manager | Residence Margo


Find out more about fine cuisine at Le Groupe Maurice.