Friday, April 19, 2013

French Onion Salisbury Steak with Crunchy Cheese Toast

This is a recipe that Tracy got from her sister-in-law Meghan.  Meghan makes it often and it is one of her husband's favorite dishes.  This recipe has been modified slightly, but the original is from Cuisine at Home Magazine.

I took Meghan's recommendation and gave this a try.  I wasn't sure I was going to make the Cheese Toasts, but with a last minute phone call to Meghan she insisted they were necessary to "slop up the goodness" so I made them.  She was right!  Next time I plan to add a couple handfuls of mushrooms because we love them and I think that the flavor of the sauce will mix perfectly with them.
Serves 6

For the Steak
  • 1 1/4 lb Ground Chuck
  • 1/2 Tablespoon dried Parsely
  • 2 Tablespoons minced Scallions
  • 1 teaspoon salt
  • 1/2 teaspoon Black Pepper
  • 2 Tablespoons of All Purpose Flour
For the Sauce
  • 1 Tablespoon of Olive Oil
  • 1 Cup of Sliced Onions
  • 1 teaspoon Sugar
  • 1 Tablespoon Minced Garlic
  • 1 Tablespoon Tomato Paste
  • 2 Cups of Low Sodium Beef Broth
  • 1/4 Cup of Dry Red Wine
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried Thyme
  • A Couple Handfuls of Sliced Mushrooms (optional)
Cheese Toasts
  • 6 Slices of French Bread
  • 2 Tablespoons Butter (at room temp)
  • Garlic Powder
  • Paprika
  • 1/4 Cup Shredded Swiss Cheese
  • 1 Tablespoon Shredded Parmesan Cheese
Combine ground chuck, parsley, scallions, salt, and pepper.  Divide into 6 oval shaped patties about 3/4 inch thick.  (Do as I say not as I do.  After making them I wished they had been smaller.)
Place 2 tablespoons of flour on a plate and dredge each portion in flour.  (make sure to reserve 1 tablespoon of flour).
Heat Oil in a large skillet.  Add patties and brown each side for about 4 minutes.  Remove from pan and set aside.  To the same skillet add the onions and sugar.  Saute about 5 minutes.  
Next add in the minced garlic and tomato paste and cook about 1 minute.  Add remaining tablespoon of flour and cook another minute.
Preheat oven to 400.
Stir in beef broth, wine, salt, and thyme.  Return the meat back to the skillet.  Bring sauce to a boil, reduce hea and simmer (covered) for about 10 minutes.  Serve steaks with sauce ladled over and cheese toasts.

To make cheese toasts
Butter one side of bread with room temp butter.  Sprinkle with garlic powder.  Sprinkle evenly with swiss and parmesan cheeses.  Sprinkle with Paprika.
Bake at 400 for about 10 minutes or until cheese is melted and starting to brown.  
This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

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