Enjoy a classic beef dinner from the U.S. Navy, based on a recipe used to feed sailors in the year World War II ended and Noble Research Institute began.
Estimated read time: minutes
Noble and a Navy Favorite
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.
![1945 Recipe: Salisbury Steak – Noble Research Institute (1) 1945 Recipe: Salisbury Steak – Noble Research Institute (1)](https://i0.wp.com/www.noble.org/wp-content/uploads/2023/04/making-gravy-for-salisbury-steak.jpg)
![1945 Recipe: Salisbury Steak – Noble Research Institute (2) 1945 Recipe: Salisbury Steak – Noble Research Institute (2)](https://i0.wp.com/www.noble.org/wp-content/uploads/2023/04/making-the-hamburger-patties.jpg)
Ingredients
For Salisbury Steaks:
- 1 ½ pounds ground beef
- ½ teaspoon salt
- ¾ cup bread crumbs
- ½ cup grated onion
- ½ cup beef stock
For Gravy:
- 2 tablespoons fat (from cooking the meat)
- 2 tablespoons flour
- 12.5 ounces beef stock
- Salt and pepper, to taste
![1945 Recipe: Salisbury Steak – Noble Research Institute (3) 1945 Recipe: Salisbury Steak – Noble Research Institute (3)](https://i0.wp.com/www.noble.org/wp-content/uploads/2023/04/cooking-the-hamburger-meat.jpg)
Directions
Step 1:Combine the ground beef, beef stock, salt, bread crumbs and grated onion in a large bowl, and mix to combine.
Step 2:Form patties from the meat mixture. You should be able to get about six to seven patties.
Step 3:Heat a nonstick skillet to medium-high heat, and cook patties. Flip the meat about halfway through cooking to ensure even cooking.
Step 4:Once the meat has reached an internal temperature of 160 degrees F, set it aside. Keep about 2 tablespoons of fat in the pan to make gravy.
Step 5:Add the beef stock to the meat drippings, salt and pepper as desired, then add the flour and whisk vigorously to combine so that there are no clumps.
Step 6:Bring the gravy to a boil, continuing to stir until thickened.
Step 7:Lower the heat on the gravy and simmer before serving.
Step 8:Ladle the gravy over the cooked meat patty.
Step 9:Enjoy!
![1945 Recipe: Salisbury Steak – Noble Research Institute (4) 1945 Recipe: Salisbury Steak – Noble Research Institute (4)](https://i0.wp.com/www.noble.org/wp-content/uploads/2023/04/salisbury-steak-finished.jpg)
Original Recipe
This recipe is based on the CHOW blog post, written by Matthew T. Eng, published by the Naval Historical Foundation. Eng shares his experience with cooking “Griddle-Broiled Salisbury Steaks,” which was originally published in the 1945 Cookbook of the United States Navy. You can read the blog post and see the original recipe atwww.navyhistory.org/2017/02/chow-salisbury-steak/.