FRENCH ONION SALISBURY STEAK

 

Salisbury steak was a classic ground beef dish long before TV dinners entered the picture and it was banished to the frozen food section of the supermarkets. This recipe reincarnates it in a combination of classics, retrieving it from the “old food” school with a new spin. Not only is this version made fresh, it’s paired with another classic- a sauce based on French onion soup. It even includes a crisp crouton and melted cheese.

Dredging the lightly seasoned steak burgers in flour enhances browning and also gives  body to the onion sauce. Stove-top braising keeps the ground-meat patties moist and tender.

Sweet onions, like walla walla, vidalia, or maui, give a milder  flavor to the onion sauce. For bolder taste, use yellow onions which are available year round.Even if you’re not an onion fan, this dish will win you over.

FOR THE STEAK

1 1/4 lb ground chuck

1/4 cup minced fresh parsley

2 tbsp minced scallions

1 tbsp kosher salt

1/2 tsp black pepper

2 tbsp all purpose flour

FOR THE SAUCE

1 tbsp olive oil

2 cups sliced onions

1 tsp sugar

1 tbsp minced garlic

1 tbsp tomato paste

2 cups low sodium beef broth

1/4 cup dry red wine

3/4 tsp kosher salt

1/2 tsp dried thyme

Cheese Toasts

Minced parsley

Shredded Parmesan

COMBINE ground chuck, 1/4 cup parsley, scallions, salt, and pepper. Divide evenly  and shape each into oval patties.Place 2 tbsp flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp flour.

HEAT oil in a saute pan over medium -high. 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 until paste begins to brown, 1 minute. Sprinkle mixture with reserved flour; cook 1 minute. Stir in broth, wine, salt, and thyme.

RETURN meat to pan; bring sauce to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes.

SERVE steaks on cheese Toasts with onion sauce ladled over. Garnish with parsley and Parmesan

 

CHEESE TOASTS

Italian baquette, cut diagonally (1/2-inch thick)

2 tbsp unsalted butter, room temperature

1/2 tsp minced garlic

Pinch of paprika

1/4 cup shredded Swiss cheese

1 tbsp shredded parmesan

Preheat oven to 400F

Place bread on a baking sheet.

Combine butter,garlic, and paprika; spread on one side of each slice of bread. Combine cheeses and sprinkle evenly over butter. Bake until bread is crispand cheese is bubbly, 10-15 minutes