School Lunch Salisbury Steak

Salisbury steak and brown gravy with mashed potatoes as part of a classic school lunch

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City/Region: United States of America

Time Period: 1988

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This staple of school cafeterias and TV dinners started out as a treatment for dysentery and other diseases that plagued the Union Army in the Civil War. Dr. James Henry Salisbury fed soldiers on a diet exclusively made up of lean beef that was chopped up, pressed together, and broiled to make his muscle pulp of beef, which later became the Salisbury steak. 

This recipe, from over 100 years later, is straight from the school lunches of my youth. It’s simple and not really that flavorful, though the gravy helps quite a bit. I would recommend adding 1 to 2 teaspoons of salt to the meat mixture; this isn’t included in the recipe from 1988, but it’ll really help to bring out the flavors.

“Salisbury Steak
50 Servings
Raw ground beef (no more than 24% fat)...8 lb 8 oz
Rolled oats…12 oz…1 qt 3/4 cup
Large eggs…5 1/4 oz…3
Water…1 cup
Beef stock…1 cup
Noninstant, nonfat dry milk…2 1/4 oz…1/2 cup
OR
Instant nonfat dry milk…2 1/4 oz…1 cup
Dehydrated onions…1/2 cup
OR
Fresh onions, chopped…12 oz…2 cups
Parsley flakes…1/4 cup
Black pepper…1 1/2 tsp

Directions
1. Blend all ingredients in mixer for 4 minutes on low speed. DO NOT OVERMIX.
2. Portion steaks onto ungreased sheet pans (18”x26”x1”) with a No. 12 scoop (1/3 cup), approximately 25 steaks per pan. Flatten into an oval pattie. For 50 servings, use 2 sheet pans. For 100 servings, use 4 sheet pans.
3. Bake until browned:
- Conventional oven: 350 °F for 25-30 minutes
- Convection oven: 300 °F for 15-20 minutes
4. Transfer steaks to steamtable pans (12”x20”x2 1/2”). For 50 servings, use 2 steamtable pans. For 100 servings, use 4 steamtable pans.
5. Serve with Brown Gravy (see G-3) or Meatless Tomato Sauce (see G-7).

Brown Gravy
1/2 Gallon
Butter or margarine…4 oz…1/2 cup
All-purpose flour…5 oz…1 cup 2 Tbsp
Beef stock…2 qt 1/2 cup
Onion powder…2 tsp
Black or white pepper…1/4 tsp

Directions
1. Melt butter or margarine in stockpot. Blend in flour and cook on medium heat, stirring frequently until golden brown, 8-10 minutes.
2. Slowly stir in beef stock, onion powder, and pepper. Blend well and bring to boil. Reduce heat. Simmer on medium heat, stirring constantly until thickened, 6-8 minutes.
3. Serve over mashed potatoes, noodles, rice, meat, or poultry.”

— Quantity Recipes for School Food Service by the United States Department of Agriculture, 1988

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Ingredients:

Salisbury Steak

• 34 oz (960 g) ground beef
• 2 tablespoons dehydrated minced onion
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon black pepper
• 1 egg
• 3/4 cup plus 1 tablespoon (85 g) rolled oats
• 2 tablespoons nonfat dry milk
• 1/4 cup (60 ml) water
• 1/4 cup (60 ml) beef stock

Brown Gravy

• 2 tablespoons (28 g) butter
• 1/4 cup plus 1 1/2 teaspoons (35 g) flour
• 2 1/2 cups (590 ml) beef stock
• 1/2 teaspoon onion powder
• 1 1/16 teaspoon black or white pepper

*It's not in the original recipe, but I recommend adding 1-2 teaspoons of salt to the meat mixture to help bring out all the flavors.

Instructions:

1. For the Salisbury steak: Preheat the oven to 350°F (175°C).
2. You can do this part by hand or in a stand mixer. If you’re mixing in a stand mixer, put all of the ingredients in the bowl and mix on low for 4 minutes. If you’re mixing by hand, I recommend mixing the ingredients into the ground beef one at a time in the order listed.
3. When everything is thoroughly combined, scoop them out into 1/3 cup (80 g) portions. Form each portion into a flat oval patty and place them on an ungreased baking sheet. Bake for 25 minutes.
4. For the brown gravy: Melt the butter in a saucepan over medium heat.
5. Stir in the flour to make a very dry roux. Cook, stirring frequently, until it is golden brown, about 8 minutes.
6. Add the beef stock a little at a time, whisking each addition in thoroughly before adding more. When all of the stock has been added, whisk in the onion powder and pepper.
7. Bring the gravy to a boil, then reduce the heat to low and simmer until it has thickened, about 6-8 minutes.
8. For extra authenticity, serve the Salisbury steaks and brown gravy forth with instant mashed potatoes dished out with an ice cream scoop.

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