Salisbury steak is a dish made from a mixture of beef and other ingredients and is usually served with gravy or chocolate sauce. Steak Hamburg is a similar product but different in ingredients.
Video Salisbury steak
History
The term "Salisbury steak" has been used in the United States since 1897. This dish was named after an American doctor, James H. Salisbury (1823-1905). This dish is popular in the United States, where it is traditionally served with sauce and mashed potatoes and mashed potatoes.
Maps Salisbury steak
Identity standards (for packaged products)
USDA standards for processed and packaged "Salisbury" steaks require a minimum content of 65% meat, of which up to 25% can be pork, unless fried beef or pork is used, the limit is 12% combined. No more than 30% may be obese. No meat by-products; However, beef heart flesh is allowed. Extenders (bread, flour, oat flakes, etc.) content are limited to 12%, unless isolated soy protein at 6.8% is considered equivalent to 12% of the others. The rest consists of spices, mushrooms or vegetables (onions, peppers, mushrooms or the like), binders (including eggs) and liquids (such as water, milk, cream, skim milk, buttermilk, salt water, vinegar etc.). The product must be fully cooked, or labeled "Patties for Salisbury Steak".
The standard for hamburgers limits meat only to beef, and only bones. Salts, herbs and vegetables in the same proportion may be used, but liquids, binders and/or extensions preclude the use of the term "hamburger" or "burger". With this added, the product is considered "beef".
Products not manufactured in USDA inspection companies are not bound by these standards and may be bound by other standards different from one country to another.
Worldwide
The Hamburg Steak is a very similar dish.
In Sweden, Pannbiff is similar to a Salisbury steak and is often made with a mixture of pork and beef, chopped onions, salt and pepper. It is served with boiled potatoes, sauces made from cream, caramelized onions and lingonberi. This is a very traditional dish that is common in husman cuisine.
Chopped meat minus (????????????, kotleta rublenaya ), or, since the end of the 19th century, only "incisions", is a staple food of Russian cuisine. It is similar to a Salisbury steak, with the main difference being pure rare beef used - usually pork or a pork-beef mix used. Meat flavored with salt and pepper, mixed with finely chopped onions (optionally fried), garlic, and binder (egg and bread crumbs soaked in milk), divided into oval-shaped bread, light toast and deep-fried half-inch vegetable oil. The same Japanese cuisine, menchi katsu , always fried and breaded, is basically a mini kroquette, while the Russian version is always shallow.
Grillsteaks is a similar product sold in the UK.
See also
- Meatloaf
- Swiss Steak
- Rissole
- Frikadeller
- Tteok-galbi
- List of steak dishes
References
Source of the article : Wikipedia
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