French Onion Salisbury Steak

I consider this recipe retro, in that I remember salisbury steak from TV dinners of my childhood. We never ate TV dinners unless we happened to be home in the summer with my dad, who has no idea how to cook (although his mother was a fabulous cook) as he ate TV dinners all summer long, while the rest of his family were up at the cottage. I received a magazine called Cuisine at Home and this recipe appears in the magazine. It sounded like comfort food to me! Serves 4.

1 1/4 # ground chuck

1/4 cup minced parsley

2 T. minced scallions

1 t. kosher salt

1/2 t. black pepper

2 T. flour for dredging


1 T. olive oil

2 cups sliced onions

1 t. sugar

1 T. minced garlic

1 T. tomato paste

2 cups low sodium beef broth

1/4 cup red wine

3/4 t. kosher salt

1/2 dried thyme

Cheese toasts

4 slices baguette, cut diagonally

2 T. unsalted butter, room temp

1/2 t. minced garlic

1/4 cup grated Swiss cheese

1 T. grated Parmesan cheese

Combine chuck, parsley, scallions, salt and pepper. Divide evenly into four portions and shape each into 3/4″-1″ oval patties. Place 2 T. flour in a shallow dish, dredge each patty in flour. Reserve 1 t. flour.

Heat oil in saute pan on medium high heat. Add patties and sauté 3 minutes each side. Remove from pan. Add onions and sugar to pan and saute 5 minutes. Stir in garlic and tomato paste, sauté 1 minute. Sprinkle remaining 1 t. flour, cook one minute. Stir in broth, wine, salt and thyme. Return meat to the pan, bring to a boil. Reduce heat to medium low and simmer 10 minutes.

Cheese toasts-preheat oven to 400 degrees. Place bread on a baking sheet. Combine butter and garlic and spread on one side of each bread. Combine cheeses and sprinkle over the butter. Bake 10-15 minutes until the cheese is bubbly.

Serve the steaks on the cheese toasts with the onion sauce ladled over. Garnish with parsley and parmesan cheese.


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