French Onion Salisbury Steak
Serves 4 steaks 1 1/4 pounds Chuck -- ground 1/4 cup Parsley -- minced 2 tablespoons Scallions -- minced 1 teaspoons Kosher salt 1/2 teaspoons Black pepper 2 tablespoons Flour 1 tablespoons Olive oil 2 cup Onions -- sliced 1 teaspoons Sugar 1 tablespoons Garlic -- minced 1 tablespoons Tomato Paste 2 cup Beef Broth 1/4 cup Red wine 3/4 teaspoons Kosher salt 1/2 teaspoons Thyme -- dried 1 recipe Cheese Toasts 4 teaspoons Parsley -- minced 4 teaspoons Parmesan cheese -- shredded Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape each into 3/4 - 1" thick oval patties. Place flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour. Heat 1 tablespoon oil in a saute pan over medium high heat. Add patties and saute 3 minutes on each side, or until browned. Remove from pan. Add onions and sugar to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Sir in broth and wine, then add the salt and thyme. Return meat to pan and bring soup to a boil. Reduce heat to medium low, cover, and simmer 10 minutes. Serve steaks on Cheese toasts with onion soup ladled over. Garnish with parsley and Parmesan. Cheese Toasts 4 slices French bread -- cut 1/2" diagonally 2 tablespoons Butter, softened -- unsalted 1/2 teaspoons Garlic -- minced pinch Paprika 1/4 cup Swiss Cheese -- grated 1 tablespoons Parmesan Cheese -- grated Preheat the oven to 400F. Place bread on a baking sheet. Combine butter, garlic, and paprika, and spread on one side of each slic of b read. Combine cheeses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10 to 15 minutes. |
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