Gallette Pannette – The French Salisbury Steak

Our student Dora did a two-week English homestay with our family over the winter break, and she shared with us a version of Salisbury steak, with a French-twist that was just out of this world.

It is rare these days that I write up a new recipe, as of course I could find this one online in French and post it. But I think this one was worth the process of translating and sharing our experience with our readers.


  • 2 egg
  • 500g ground beef, pork, turkey or a mix of beef and pork
  • 2 tables mustard from a jar
  • 1 cup breadcrumbs
  • 1/2 – 1 cup milk
  • 1 cup flour
  • olive oil for frying pan
  • parsley, chives, and tarragon (the key ingredient)
  • salt and pepper to taste


  1. In a bowl mix the meat, egg, mustard, salt, pepper and herbs
  2. Heat milk and add mix in bread crumbs until you have a paste
  3. Add paste to meat mixture and mix with hands
  4. form meat into balls of equal size, then squish them into a patty
  5. put a bit of flour on a plastic or wooden cutting board, then place patties on it, and sprinkle some flour all over on both sides
  6. Heat oil in a frying pan on medium heat
  7. Place patties in, frying them 3-4 minutes on each side
  8. When they are nice and golden, they are done!

Eva’s note

You could step-up this recipe a notch by adding in crushed garlic or finely chopped onions to the mix. Also when you are frying the patties, covering as much of the pan surface will stop the oil from splattering.

This goes very well with a beautiful greek salad!

Voila dinner is served!


minced steak with tarragon
The French style Salisbury Steak with tarragon

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