高贵和海军最爱
Salisbury steak, or hamburger steak as it was called before World War I, was a staple in Navy cookbooks by 1904. We think it’s likely that founder Lloyd Noble might have enjoyed a Salisbury steak or two during his brief service in the Navy, after enlisting in spring 1918. The steak is named after Dr. J.H. Salisbury, who promoted a meat-based diet as the means to optimal health in the mid-1800s. His original recipe called for “the muscle pulp of lean beef (to be) made into cakes and broiled,” and it was served with Worcester sauce, mustard, horseradish or lemon juice.
原料
对于索尔兹伯里牛排：
- 1½磅的碎牛肉
- ½茶匙盐
- ¼杯面包屑
- ½杯磨碎的洋葱
- ½杯牛肉库存
为肉汁：
- 2汤匙脂肪（从烹饪肉）
- 2汤匙面粉
- 12.5盎司牛肉库存
- 盐和胡椒粉调味
方向
第1步：将碎牛肉，牛肉，盐，面包屑和磨碎的洋葱结合在一个大碗中，并混合结合。
第2步：从肉混合物中形成馅饼。你应该能够得到大约六到七馅饼。
第3步：将不粘锅加热到中高温，煮肉饼。通过烹饪将肉翻转左右，以确保甚至烹饪。
第四步：一旦肉已经达到160度F的内部温度，将其放在一边。在锅里保持2汤匙脂肪以制作肉汁。
第5步：根据需要加入肉滴，盐和胡椒，然后加入面粉并剧烈搅拌以结合，以便没有丛。
第6步：将肉汁带到沸腾，继续搅拌直至增厚。
第7步：在服用之前降低肉汁和煨的热量。
第8步：舀在熟肉馅饼上的肉汁。
第9步：享受！
