Emeril's Salisbury Steaks

Emeril's Salisbury Steaks Recipe - A Hearty and Nutritious Meal from the USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Salisbury steaks are a classic comfort food dish that is perfect for a cozy night in. This recipe for Emeril's Salisbury Steaks takes this traditional dish to the next level with a delicious blend of ground beef, veal, and pork, along with a flavorful bacon and onion paste.

History

Salisbury steaks have been a popular dish in American cuisine for decades. The dish is believed to have originated in the United States in the late 19th century and was named after Dr. James Salisbury, an early advocate of a meat-centered diet. Over the years, the recipe has evolved to include a variety of ingredients and flavors, making it a versatile and delicious meal option.

Ingredients

2 tbsp half and half
1 egg
1 lb (454 g) lean ground beef
0.5 lb (227 g) ground veal
0.25 lb (113 g) ground pork
0.5 lb (227 g) bacon
1 cup diced onion
2 tbsp minced garlic
1 tbsp worcestershire sauce
salt and black pepper
1 tbsp Digorno mustard

How to prepare

Fry the bacon until it reaches the not quite crisp stage.
Using a slotted spoon, remove the bacon and transfer it to a food processor.
In at least 3 tbsp of the bacon drippings, sauté the diced onions until they start to caramelize but not burn.
Add the caramelized onions and the drippings to the bacon in the food processor.
Allow the food processor to make a paste out of this mixture.
Place the meat in a large bowl and add all the ingredients.
Using your hands, work the meat together until it is well blended.
Shape the meat into oval patties.
Fry the patties on both sides until they are well browned.
Transfer the cooked patties to a 13x9x2" baking dish.
Place the baking dish in the oven and bake for 30 minutes or until there is no more pink inside the meat.
To check for doneness, cut a small slit in one patty with a sharp knife and very carefully press the meat apart a little.

Variations

For a lighter version of this dish, you can use lean ground turkey or chicken in place of the beef, veal, and pork. You can also add in additional vegetables such as mushrooms or bell peppers for added flavor and nutrition.

Cooking Tips & Tricks

To ensure that your Salisbury steaks are juicy and flavorful, be sure to use a combination of lean ground beef, veal, and pork. The addition of bacon and caramelized onions adds a rich and savory flavor to the dish. Be sure to cook the patties until they are well browned on both sides to lock in the juices and create a delicious crust.

Serving Suggestions

Serve Emeril's Salisbury Steaks with mashed potatoes and green beans for a classic and comforting meal.

Cooking Techniques

The key to making delicious Salisbury steaks is to cook the patties until they are well browned on both sides. This will help to lock in the juices and create a delicious crust on the outside of the patties.

Ingredient Substitutions

If you don't have half and half on hand, you can use milk or cream as a substitute. You can also use ground turkey or chicken in place of the beef, veal, and pork for a lighter version of this dish.

Make Ahead Tips

You can prepare the Salisbury steaks ahead of time and store them in the refrigerator until you are ready to cook them. This can help to save time on busy weeknights.

Presentation Ideas

Serve Emeril's Salisbury Steaks on a bed of mashed potatoes with a sprinkle of fresh parsley for a beautiful and delicious presentation.

Pairing Recommendations

Emeril's Salisbury Steaks pair well with a glass of red wine or a cold beer. You can also serve them with a side salad or roasted vegetables for a complete meal.

Storage and Reheating Instructions

Leftover Salisbury steaks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the patties in a baking dish and heat in the oven at 350°F until warmed through.

Nutrition Information

Calories per serving

Each serving of Emeril's Salisbury Steaks contains approximately 300 calories.

Carbohydrates

Each serving of Emeril's Salisbury Steaks contains approximately 5 grams of carbohydrates.

Fats

Each serving of Emeril's Salisbury Steaks contains approximately 20 grams of fat.

Proteins

Each serving of Emeril's Salisbury Steaks contains approximately 25 grams of protein.

Vitamins and minerals

Emeril's Salisbury Steaks are a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains dairy (half and half), eggs, and soy (worcestershire sauce).

Summary

Emeril's Salisbury Steaks are a delicious and hearty meal option that is high in protein and rich in flavor. While they are not low in fat, they can be enjoyed as an occasional indulgence as part of a balanced diet.

Summary

Emeril's Salisbury Steaks are a delicious and hearty meal option that is perfect for a cozy night in. With a flavorful blend of ground beef, veal, and pork, along with a rich bacon and onion paste, this dish is sure to become a family favorite. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Emeril's Salisbury Steaks. It was a warm summer day, and I was visiting my dear friend Martha in her cozy kitchen. Martha was known for her culinary skills, and she always had a new recipe up her sleeve to share with me.

As we sat at her kitchen table sipping on some freshly brewed tea, Martha pulled out a worn recipe card from her recipe box. She held it up with a gleam in her eye and said, "I have a feeling you're going to love this one, dear." The recipe was for Emeril's Salisbury Steaks, and the ingredients listed were ones I had never used before - Worcestershire sauce, Dijon mustard, and fresh thyme.

Martha explained that she had received the recipe from her cousin who lived in New Orleans. She raved about how delicious and flavorful the steaks were, and I could tell she was excited to pass on the recipe to me. I eagerly took notes as Martha walked me through the steps, from shaping the ground beef into patties to making the savory gravy that would accompany the steaks.

After that day, I couldn't wait to try making Emeril's Salisbury Steaks in my own kitchen. I gathered all the ingredients and got to work, following Martha's instructions to a tee. The aroma of the steaks sizzling in the pan filled my kitchen, and I knew I was in for a treat.

When I finally sat down to taste the finished dish, I was blown away by the flavors. The steaks were juicy and tender, and the gravy was rich and packed with umami goodness. I couldn't believe I had made something so delicious myself, thanks to Martha's guidance and the recipe from Emeril.

From that day on, Emeril's Salisbury Steaks became a staple in my cooking repertoire. I would make it for family gatherings, dinner parties, and even just for myself on a cozy night in. Each time I made it, I would think back to that summer day in Martha's kitchen and feel grateful for the culinary inspiration she had shared with me.

Over the years, I have tweaked the recipe here and there, adding my own personal touch to make it truly my own. I have shared it with friends and family, who have all loved it just as much as I do. And every time I make Emeril's Salisbury Steaks, I am transported back to that moment with Martha, where I first discovered the magic of this recipe.

In the end, I am grateful for the connections and memories that food can bring. Whether it's a recipe passed down through generations or one shared by a dear friend, each dish tells a story and brings people together. And for me, Emeril's Salisbury Steaks will always be a reminder of the joy of cooking and the power of a good recipe.