Supper Time in South Brunswick: A Taste of the 1950s - Salisbury Steak with Creamy Mushroom Gravy

  

Evenings in South Brunswick Township in the 1950s often meant families gathering around the dinner table for a hearty, home-cooked meal. While televisions were becoming more common, dinnertime was still a sacred space for connection and good food. One dish that frequently graced those tables was Salisbury Steak with a rich, creamy mushroom gravy. It was a budget-friendly option that was both satisfying and flavorful – a true testament to resourceful home cooking of the era. Let's take a step back in time and recreate this classic!

What You'll Need for the Salisbury Steaks:

• 1 ½ pounds ground beef (a slightly higher fat content works well for flavor)
• ½ cup breadcrumbs (often made from leftover white bread)
• ¼ cup finely chopped onion
• 1 egg, lightly beaten
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons vegetable oil or shortening

What You'll Need for the Creamy Mushroom Gravy:

• 2 tablespoons all-purpose flour
• 1 ½ cups beef broth
• ½ cup sliced mushrooms (canned were a common pantry staple)
• ¼ cup heavy cream or evaporated milk
• Salt and pepper to taste

Let's Get Cooking - The 1950s Way!

1. Preparing the Steaks: In a large bowl, gently combine the ground beef, breadcrumbs, chopped onion, beaten egg, Worcestershire sauce, dried parsley, salt, and pepper. Be careful not to overmix, as this can make the steaks tough.
2. Forming the Patties: Divide the mixture into 4-6 oval-shaped patties, about ¾ inch thick.
3. Browning the Steaks: Heat the vegetable oil or shortening in a large skillet over medium-high heat. Once the oil is hot, carefully add the Salisbury steak patties and cook for 3-4 minutes per side, or until nicely browned. Remove the patties from the skillet and set them aside on a plate. Don't wipe out the skillet – those flavorful browned bits are key for the gravy!
4. Making the Mushroom Gravy: Reduce the heat to medium. Sprinkle the flour over the drippings in the skillet and stir constantly for 1-2 minutes to cook the flour and create a light brown roux. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan.
5. Adding the Mushrooms and Simmering: Stir in the sliced mushrooms. Bring the gravy to a gentle simmer and cook for 5-7 minutes, or until the gravy has thickened slightly.
6. Finishing the Gravy: Stir in the heavy cream or evaporated milk. Season the gravy with salt and pepper to taste.
7. Bringing it All Together: Return the browned Salisbury steak patties to the skillet and nestle them into the gravy. Reduce the heat to low, cover the skillet, and simmer gently for another 10-15 minutes, allowing the steaks to cook through and absorb the flavorful gravy.
8. Serve it Up! In the 1950s, Salisbury steak was often served with simple but satisfying sides like mashed potatoes, buttered peas or green beans (often from a can), and maybe a simple iceberg lettuce salad with a creamy dressing.

A Taste of Simpler Times:

This Salisbury Steak with Creamy Mushroom Gravy isn't about fancy ingredients or complicated techniques. It's about good, honest food made with care – the kind of meal that brought families together around the table in South Brunswick Township and across America in the 1950s. Enjoy this comforting classic and perhaps imagine the conversations and laughter that once accompanied it.