before I have to report to jury duty tomorrow…uugghh!!! Anyway, I found this recipe in a little magazine I got from co-worker Erin. It’s called “Cuisine at Home.” I’ll be hitting it up later this week for some awesome paninis, too!
French Onion Salisbury Steak
Modified slightly from above magazine
For the steak:
1 pound lean ground beef
1/4 cup fresh parsley, minced
2 Tbsp green onion, minced
1 tsp salt
1/2 tsp pepper
2 Tbsp flour
For the sauce:
1 Tbsp olive oil
2 cups onions, sliced
1 tsp sugar
1 tsp flour
1-2 cloves garlic, minced
1 Tbsp tomato paste (I used tomato sauce because I had some leftover, but I’d recommend sticking with the paste)
2 cups beef broth
1/4 cup dry red wine (I omitted)
1/2 tsp salt
1/2 tsp dried thyme
1. Combine all steak indredients except flour and divide into 3 oval-shaped patties. Dredge the patties in the flour.
2. Heat the oil in a large skillet and add the patties to the pan. Saute 3 minutes on each side or until browned (not necessarily cooked through). Remove from pan and set aside.
3. Add a little more oil to the pan and then add the onions and sugar. Saute 5 minutes or until softened and lightly browned. Stir in garlic and tomato paste, sauteeing for 1 minute until paste starts to brown. Sprinkle te 1 tsp of flour over mixture, cook another 1 minute.
4. Stir in the broth, salt and thyme. Add the meat back to the pan and bring sauce to a boil. Reduce to simmer, cover, and cook about 10 minutes until meat is cooked through and sauce thickens slightly.
5. Serve steaks and sauce over cheese toasts and garnish with parsley and parmesan cheese.
Modified from same magazine
3 leftover hamburger buns (or French bread slices like the original calls for)
2 Tbsp butter or margarine
1/2 tsp minced garlic
1/4 cup shredded cheddar cheese
2 Tbsp parmesan cheese
pinch of cayenne pepper or paprika
1. Place bun halves on baking sheet. Preheat oven to 400.
2. Combine remaining ingredients and spread evenly over bread
3. Bake until bubbly and brown, or about 10-15 minutes
The verdict: I need to come up with some more original reviews here…but all I can say is that these were really good! The only slight issue I had was the sauce not thickening (it’s pretty much French onion soup). I think subbing tomato sauce for tomato paste contributed to this somewhat. I did end up adding a little cornstarch slurry and boiling it for awhile to reduce the sauce a bit. Also, the steaks kind of puffed up instead of staying flat ovals, but of course that didn’t affect the taste. I loved the cheese toasts and how they soaked up all the sauce!