Thursday, November 09, 2006

French Onion Salisbury Steak

From Cuisine At Home

1 1/4 pound ground chuck
1/4 C fresh minced parsley
2 Tbsp scallion, minced
1 tsp kosher salt
1/2 tsp black pepper
2 Tbsp all-purpose flour
1 Tbsp olive oil
2 C onions, sliced
1 tsp sugar
1 Tbsp garlic minced
1 Tbsp tomato paste
2 C beef broth
1/4 C dry red wine
3/4 tsp kosher salt
1/2 tsp dried thyme leaves
4 tsp minced fresh parsley
4 tsp Parmesan cheese, shredded

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 tablespoon 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 10 minutes.
Serve steaks with onion soup ladled over. Garnish with parsley and Parmesan.

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