FRENCH ONION SALISBURY STEAK

By Silvermama

A step up from your mama's or cafeteria salisbury steak. Easy to store left overs and it can be frozen, minus the toast.
You can substitute ready to use garlic bread for the toast.

Ingredients

• 1 1/4 lb ground chuck
• 1/4 cup fresh minced parsley
• 2 tbs scallion, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbs all purpose flour (place in
• shallow bowl)
• 1 tbs olive oil
• 2 cups onion, sliced
• 1 tsp sugar
• 1 tbs garlic, minced
• 1 tbs tomato paste
• 2 cups beef broth
• 1/4 cup dry red wine
• 3/4 tsp kosher salt
• 1/2 tsp dried thyme leaves
• 4 tsp minced fresh parsley
• 4 tsp Parmesan cheese, shredded
• Ingredients for Cheese Toasts
• 4 slices French bread cut diagonally (1/2 inch thick)
• 2 tbs unsalted butter, softened
• 1/2 tsp garlic, minced
• 1 tsp minced parsley
• 1/4 cup Gruyere or Swiss cheese, grated
• 1 tbs Parmesan cheese, grated

Details

Servings 4

Preparation

Step 1

Combine ground chuck, 1/4 cup parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into thick patties. Place 2 tbs flour in shallow dish; dredge each patty in flour. Reserve 1 tsp flour.

Heat 1 tbs oil in saute pan over med-hi heat. Add patties and saute 3-4 minutes per side, or until browned. Remove from pan.

Add onions and sugar to pan; saute 5 min. Stir in garlic and tomato paste; saute 1 min. Sprinkle onions w/reserved flour, cook 1 min. Stir in broth and wine, then add 3/4 tsp salt and thyme.

Return meat to pan and bring to a boil. Reduce heat to med-low, cover and simmer 10 min.

Cheese Toasts:

Preheat oven to 400. Place bread on baking sheet. Combine butter, garlic and parsley; spread on each side of each slice of bread. Combine cheeses and sprinkle evenly over butter. Bake until bread is crisp, 10-15 min.

Serve patties over toasts in bowl.