Tender and scrumptious French onion Salisbury steak. Smothered in slow cooked onions, beef stock, and red wine. Served with a side of cheese toast.
Today become one of these days. Rainy and blah. I hate these days. I typically want to just lay in mattress and sleep but these days I determined that I turned into not going to permit the rain get the high-quality of me. I went purchasing and got the entirety I needed for a kitchen complete of delicious home cooked food! I even have made this meal before however to be sincere, I forgot about it.
Not because it was dull or bland, however because that is what happens once I attempt tons of recent recipes and don’t write down which of them I liked.
Now, this French onion Salisbury steak is not anything like the stuff that comes in a container and resembles a TV dinner. It’s flavorful, hearty and scrumptious. Also, it’s now not full of peculiar chemical substances and preservatives that you may’t pronounce. The sauce is made up of scrumptious sautéed onions blended with red meat stock and purple wine. When you pour it over the meat it’s far a healthy made in heaven. It’s terrific.
By the manner, who has the same opinion with me that a large pan of sautéing onions smells like heaven. I’m going to have to mention that it’s one in all my top ten favourite smells!
For Salisbury steak:
- 1/4 cup fresh parsley, minced
- 1 1/4 pound ground chuck
- 1 teaspoon kosher salt
- 2 tablespoon scallion, minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- 2 cups sliced sweet onions
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon sugar
- 2 cups beef stock
- 1 tablespoon tomato paste
- 3/4 teaspoon kosher salt
- 1/4 cup dry red wine
- 1 tablespoon fresh parsley, minced
- 1/2 teaspoon dried thyme leaves
- 1 tablespoon Parmesan cheese, shredded
- 2 tablespoon unsalted butter, room temperature
- 4 slices French bread or baguette – cut diagonally 1/2 inch thick
- Pinch of paprika
- 1/2 teaspoon minced garlic
- 1 tablespoon grated Parmesan cheese
- 1/4 cup grated Swiss cheese
Favorite Recipes: Ham & Bacon Cheesy Potatoes
For Salisbury steak:
- Combine chuck, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into 3/4″-1″ thick oval patties. Place 2 tablespoons 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. Stir 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 20 minutes.
- Serve steaks on Cheese Toasts with onion soup ladled over. Garnish with parsley and Parmesan.
For the Cheese Toasts:
- Preheat oven to 400 degrees.
- Place bread on baking sheet.
- Combine butter, garlic and paprika and spread on one side of each slice of bread. Combine cheeses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10-15 minutes.