Talk:Salisbury steak

Bachelor Food Category

Salisbury steak frozen dinners are a bachelor food. Can we include it in that category? — Preceding unsigned comment added by 205.232.191.2 (talk) 15:58, 4 August 2014 (UTC)

Salisbury steak is similar

to chicken fried steak in that both are different kinds of ground beef (or ground beef pressed into patties) fried in a pan and served up with gravy on them. Neither are baked in an oven. But the former, salisbury steak, is more likely to be served up with brown sauce while the latter, chicken fried steak, is more likely to be served up with white sauce. Another feature that contrasts the two, is the presence of an egg based battered coating in chicken fried steak, something never found with salisbury steak.

This description does not fit chicken-fried steak as I know it. CFS is NOT made with ground beef. It is made with a thin, tough steak that is pounded flat to tenderize it, or else it is made with cubed steak. Secondly, although CFS is occasionally made with bound breading or batter, as described, it is at least as often made with (lots of) plain flour, cormeal, Bisquick or a mixture thereof being pressed into the pounded meat. SS, on the other hand, is fried either with no coating at all or a light dusting of flour.

You're right.

"Salisbury Steak" = largish oblong ground beef patty browned on both sides then simmered until done in a beef-stock cold-roux brown gravy with sliced onions and mushrooms, normally served as a part of a dinner entree with mashed potatoes, a hot vegetable, and a hot dinner roll or thick slice of bread. It is more of a northeastern and midwestern US regional dish.

"Chicken fried steak" = thin slice of some tough cut of beef, perhaps run through the cube steak rollers, breaded, battered, or coated with dry white flour, pan-fried or deep-fried, and served with a white gravy made with a hot roux of either butter or beef fat, spiced with white pepper. It is normally served as part of a dinner entree with mashed potatoes, a hot vegetable, and one or more buttermilk biscuits. It is more of a Deep South regional American dish.

Both are beef dishes. Both are, regionally, comfort food. Both dishes have their origins in an era much less affluent than the present. One is cheap ground beef masquerading as an expensive cut of beef. The other is a cheap cut of beef battered and fried, as much for novelty as to hide its humble nature. But Salisbury Steak is not Chicken-Fried Steak. —Preceding unsigned comment added by 71.227.120.26 (talk • contribs)

I think the proper relationship is between "country style steak" and not " chicken fried steak.

I leave it to the hardcore wiki folks to research the distinction, but as far as I know being a southerner, hammered steak lightly battered in flour and served with a gravy is called country fries steak. Chicken fried steak is exactly what it sounds like, heavily battered skirt steak or the like, deep fried. — Preceding unsigned comment added by 98.26.245.240 (talk) 04:51, 13 July 2018 (UTC)

School Food

'affectionately' call it mystery meat? Any that is at school taste horrible. 209.33.36.146 18:33, 4 March 2006 (UTC)

"affectionately" was intended in a sarcastic sense, but I do happen to like Salisbury steak. Orangehatbrune

History

Charles Ranhofer (of "Delmonico's" fame) gives a strikingly different picture of the "Salisbury Steak" just a few short years after its believed date of invention. Ranhofer's The Epicurean (1894) states: "These raw steaks are frequently served without any seasoning or else seasoned and broiled very rare" [emphasis mine] - there is no mention of gravy. Here, the Salisbury steak is only distiguished from "Hamburg Steak à la Tartare" by the latter's inclusion of minced onion and green pepper, and raw egg garnish. The plot thickens, as Ranhofer also includes the "Beef Steak, Hamburg Style" which here is a cooked version of steak tartare: suppressing the green pepper, but retaining the onion and seasoning with nutmeg, then bread-crumbed and sautéed in butter, and served with gravy rather than the raw egg - in other words, our Salisbury steak.

It would appear, then, that at some point the meanings of hamburg steak and Salisbury steak became reversed (though with the hamburger being cooked, rather than raw as Salisbury had formerly been). -GSwift 20:15, 20 September 2006 (UTC)

More History

Chap name of Banting made high protein, low carbohydrate dieting popular. Earlier. --djenner (talk) 02:09, 24 June 2011 (UTC)

Thank you for the comment. I'll correct the article to indicate that there were earlier Low-carbohydrate diets, notably William Banting's. But you know, you can correct this sort of thing yourself! We'll be happy to have you contributing to Wikipedia. --Macrakis (talk) 02:38, 24 June 2011 (UTC)

Hamburger Steak

Article says In many Southern dining establishments, "hamburger steak" refers to a ground beef steak served without gravy, while "Salisbury steak" is only used for the version with gravy."

I'm from Alabama, and that's not true here. Hamburger steak almost always has gravy - I've actually never seen a menu where it didn't. Salisbury steak here is a tv-dinner thing. Never seen it on any menu. And it tastes completely different than Hamburger steak (different seasonings, I suppose).

Political euphemism?

The article currently states "H. L. Mencken reported (in 1945) that the name was used to replace "hamburger steak" during World War I as a political euphemism." As in the same way that "freedom fries" replaced "french fries"? Ewlyahoocom 18:42, 14 June 2007 (UTC)

Exactly the same. It's a rather humorous parallel, in fact, which is why the latter didn't go over too well. Other examples include "Liberty dogs" for dachshunds. Freedom Poodles, anyone? —Preceding unsigned comment added by 75.72.21.221 (talk) 04:41, 25 January 2008 (UTC)

Would it be possible

For someone who actually knows the difference between this and a hamburger in terms of ingredients to point out the difference? Greg Locock (talk) 11:20, 30 June 2008 (UTC)

Well, both are made from ground beef in the form of a patty. "A hamburger" is a patty typically but not always circular and smaller in size--4oz before cooking is typical--grilled or pan-fried to taste and served on a roll with pickles and condiments and perhaps lettuce and a tomato slice. "Salisbury steak" is a patty of ground beef typically but not always oval-shaped or oblong, typically but not always much larger (6oz to 10oz before cooking is typical) than the patty used in a hamburger sandwich, browned on both sides then braised in brown gravy that is based on beef stock, with sliced white button mushrooms and minced onion. A "Salisbury steak" is always well-done, a "hamburger" can be rare.

And, from a food-culture perspective, a "hamburger" is fast food or food for a picnic or outdoor festival of some sort. A "Salisbury steak" is a dinner entree commonly served with mashed potatoes and a hot vegetable. But if you're talking specifically about ingredients, both are patties of ground beef and the significant difference is the size and shape, and the manner in which they are typically served. —Preceding unsigned comment added by 98.224.244.181 (talk) 21:16, 11 November 2008 (UTC)

That's a hamburger sandwich. He's asking about hamburger steak, which came first. Hamburger steak is a redirect to this page, but there's no information about it, its origins, or name beyond "it's different from Salisbury steak". Great, thanks guys. —Preceding unsigned comment added by 68.48.89.183 (talk) 02:44, 2 March 2010 (UTC)

In the US, would serving a Beef patty that you'd normally find in a hamburger as a salisbury steak make it one? I'm curious as I don't believe they exist here (UK) but its perfectly normal to eat patties in a simillar way (with no bread as part of Dinner with potatoes and veg).(82.8.218.220 (talk) 11:52, 5 January 2010 (UTC))

One aspect that seams to be missing is texture. Salisbury steak seems to always be looser (or whatever term is more appropriate), more meatloafy, while hamburger steak, like a hamburger, tends to be firmer - at least where I come from. —Preceding unsigned comment added by 68.51.66.153 (talk) 21:42, 26 May 2010 (UTC)

The Korean at the end of the article is a little strange. It reads, "The dish is also common in South Korea, where the recipe and name (함박 스테이크 | hambak sŭt'eik'ŭ) were adopted from Japan." But 스테이크 is just the korean phonetic spelling of the english word "steak," it is not a korean word. Because of that, you can't use the traditional romanization of the word, because as a borrowed english word, it is pronounced differently. 스테이크 as it is spelled has four syllables, but no one in korea actually pronounces it that way. Basically what I'm trying to say is that 스테이크 probably sounds more like the word steak than sŭt'eik'ŭ —Preceding unsigned comment added by 68.40.9.13 (talk) 08:36, 13 April 2011 (UTC)

Need to disambiguate "brown sauce"

The lead section says:

Salisbury steak is a dish made from a blend of minced beef and other ingredients, which is shaped to resemble a steak, and is usually served with gravy / brown sauce.

which implies that "gravy" and "brown sauce" are two different things, although the slash instead of a conjunction or other word makes even that implication ambiguous. Adding to the confusion is that brown sauce links to a disambiguation page on which there are at least two and maybe as many as six possible candidates: brown sauce (meat stock based), gravy, and possibly steak sauce and three individually named and linked brands of steak sauce.

Since the exact difference between brown sauce (meat stock based) and gravy is uncertain too, based on the respective articles, I actually think brown sauce should be removed. It is almost surely simply an alternate term for gravy and adds no information, just much unnecessary confusion. But I will leave it in place, with a {{Dn}} tag and a link to this discussion; I will, however, change the slash to "or" in keeping with WP:SLASH.--Jim10701 (talk) 20:10, 10 March 2012 (UTC)

Salisbury Steak is not Hamburg Steak

I was redirected here while looking for "Hamburg steak", which is not properly described in the article.

Hamburg steak is prime beef steak that's minced (ground), bound together with raw egg and some breadcrumb, rolled into balls and fried like a whole steak.

There is doubtless some connection with Salisbury steak and with American-style burgers, and it may be the traditional origin of both, but it doesn't fit the Wikipedia description of either.

"Hamburg steak" was listed by Escoffier as a classic dish: "Beefsteak à la Hambourgeoise". Being listed by Escoffier means that it was a traditional dish in Hamburg, Germany, before Escoffier's work was published in 1906.

JoeMCMXLVII (talk) 14:30, 3 February 2013 (UTC)

You seem to be describing a style of hamburger served for a meal, without bun, that was common in New York City in the 1950's (I speak from experience). It was known to us as a "hamburger". I never heard of "Hamburg steak". I suspect you are recording a variant of terminology as much as a variant of recipe. Zaslav (talk) 03:48, 13 September 2024 (UTC)

Around the world - move? Or merge the articles?

A large fraction of the Salisbury steak#Around the world section refers to Hamburg steak. Should this part be moved into that article? Or should one merge both articles? --Off-shell (talk) 11:44, 22 August 2015 (UTC)

ridiculous picture inclusion

WhyTF is the first picture I see a picture of a "real" steak, when the article is about Salisbury Steak ? Imo. including the "Part of a series on Steak" was a bad decision to begin with. Just because it bears the name "sth. Steak" does not make it a steak. 46.142.36.131 (talk) 22:57, 13 April 2017 (UTC)

So, why is there much history of minced and ground beef in this article?

Yeah, I would think a complete history of hamburger, ground beef, and minced beef should not be in this article. It's a tangent that doesn't primarily link to the subject. There should be links, but not a complete history of Genghis Khan method of cooking meat on article about Salisbury stark. Xeracross (talk) 21:31, 13 March 2019 (UTC)

"Hamburg steak is known by the name "Frikadelle"

Nonsense! The Hamburger steak, also called Hamburger beefsteak, is not even close to being an equivalent of the normal meatball - which is called a Frikadelle. The difference is in the amount of meat it generally has to be made of, or if it has to be mainly beef, then it's a beefsteak, the clue is in the title, or a mixture of beef and pork, then it becomes a meatball, with its shape also deciding what it is. Frikadelles are nothing more than ordinary meatballs, but not steaks!

A German (minced) steak must be at least 80% meat, otherwise it must NOT be declared a steak(!) or it's bamboozlement. A Hamburg or Hacksteak must be at least 80% meat, and meatballs could basically be made from anything you can sweep up from the kitchen floor. To say that a Hamburger (beef) steak is also known as a Frikadelle in this country is pure BS and an insult to the Hamburgers' dish. You have no idea about our dishes, so stop writing about it.

First and foremost, a frikadelle is almost always made of a 50/50 mix of beef and pork, so it's not too dry, like when it's made of pure beef, and it may contain a lot of starch, either from bread or whatever else you want or have to hide in it (like in your "mystery steaks" maybe?).... it doesn't have to be, and mostly never is, made of 80% meat. Then it's still called a meatball = Frikadelle, even if it's 80% bread. But it's never called a steak, not from Hamburg, not from anywhere else!

Btw, why does all your food looks always so disgusting, at least in pictures? Looks like cooked to death, pale colours, nothing looks fresh and healthy on it, pale mashed potatoes, probably instant meal, as I've never seen fresh mashed potatoes look as dead as this. Same goes for the corn, that's not even a food colour, so I wouldn't even want to start to figure out what the "steak" is made from. American food never looks like food, nothing seems to be healthy, fresh from the market and of high quality there, even if it was high quality, the chefs seem to make sure that it dies another 100 deaths in the pans and pots to make sure that it's really, really dead, and until all good, healthy ingredients have eventually vanished into thin air. Barf!

You should better have better photos taken, maybe by someone who knows not only how to take better photos, but more importantly, how to cook, because those dishes look like.... Never travel there and if you do, take a truckload of food with you so you don't have to eat what they serve over there. Really bad advertisement for your country and culture. Doesn't look like there was anything like culture in your kitchen. Still like cowboys around the campfire. The main thing is to be full, huh? Pity you. Our Frikadelles would go perfectly with it. lul

Greetings Aykay — Preceding unsigned comment added by 178.203.185.103 (talk) 23:41, 27 December 2021 (UTC)

British?

Considering the lede says it originated in the US and this Briton had never heard of it until South Park was first broadcast, why on earth is it in the category “British cuisine”? Mr Larrington (talk) 00:19, 14 May 2022 (UTC)

Garble in U.S. standards

The section Salisbury_steak#U.S._standards_of_identity_(for_packaged_product) is garbled and confusing. E.g., "No more than 30% may be fat" (30% of what?) seems to apply to "de-fatted beef or pork ... where the limit is 12% combined." (12% of what?) Zaslav (talk) 03:51, 13 September 2024 (UTC)