Salisbury Steak with onions

Photo by Dorothy J.

PREP TIME

20

minutes

TOTAL TIME

39

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

39

minutes

SERVINGS

4

servings

Ingredients

  • FOR THE STEAK-

  • 1/4

    lb. ground chuck

  • 1/4

    cup minced fresh parsley

  • 2

    Tbsp. minced scallions

  • 1

    tsp. kosher salt

  • 1/2

    tsp. black pepper

  • 2

    Tbsp. all-purpose fiour

  • FOR THE SAUCE-

  • 1

    Tbsp. olive oil

  • 2

    cups sliced onions

  • 1

    tsp. sugar

  • 1

    Tbsp. minced garlic

  • 1

    Tbsp. tomato paste

  • 2

    cups low-sodium beef broth

  • 1/4

    cup dry red wine

  • 1/4

    tsp. kosher salt

  • 1/2

    tsp. dried thyme

  • Cheese Toasts

  • Minced fresh parsley

  • Shredded Parmesan

Directions

Combine ground chuck, 1/4 cup parsley, scallions, salt, and pepper. Divide evenly into four portions and shape each into 3/4. to l-inch thick oval patties. Place 2 Tbsp. flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp. flour. Heat oil in a saute pan over medium-high. 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 until paste begins to brown, 1 minute. Sprinkle mixture with reserved flour; cook 1 minute. Stir in broth, wine, salt, and thyme. Return meat to pan; bring sauce to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes. Serve steaks on Cheese Toasts with onion sauce ladled over. Garnish Cheese Toasts Makes 4 toasts; Total time: 20 minutes 4 slices Italian baguette, cut diagonally ('/2-inch thick) 2 Tbsp. unsalted butter, room temperature 1/2 tsp. minced garlic Pinch of paprika 1/4 cup shredded Swiss cheese 1 Tbsp. shredded Parmesan Preheat oven to 400°. Place bread on a baking sheet. Combine butter, garlic, and paprika; 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.

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