Monday, February 1, 2010

French Onion Salisbury Steak from Cuisine At Home.

Holy cow, Batman! This is awesome! I highly recommend making it. It comes from
Cuisine At Home magazine, which is another something I highly recommend.

1 1/4 lb ground chuck
1/4 cup fresh minced parsley (I used 4 tsp. dried)
2 T. scallion, minced
1 t. kosher salt
1/2 t. black pepper
1 T. flour
1 T olive-oil
2 cups onions, sliced
1 t. sugar
1 T.garlic, minced
1 T. tomato paste
2 cups beef broth
1/4 cup dry red wine
3/4 t. kosher salt
1/2 t. dried thyme leaves
4 t. minced parsley
4 t. Parmesean cheese
Cheese Toast (see below).

Combine meat, parsley, scallion, salt & pepper. Divide into 4 portions & shape into oval patties (about 3/4"-1" thick). Put 2Tbs flour in a pan and dredge each pattie. Reserve 1 tsp of flour.
Heat 1 T oil in saute pan over medium heat. Add patties & saute 3 minutes on each side, till browned. Remove from pan.
Add onions & sugar to pan. Saute 5 minutes. Stir in garlic & tomato paste, saute 1 minute or till paste begins to brown. Sprinkle onions with reserved flour. Stir in broth & wine, then add salt & thyme.
Return the meat to pan, and bring soup to a boil. Reduce heat, cover and simmer 10 minutes.
Serve on toasts with onion soup ladled over. Garnish with Parsely & Parmsean cheese.

Cheese Toasts:
4 slices French Bread (I used a baguette).
2 Tbs butter, softened
1/2 t. minced garlic (I used 1/4 tsp and was happy with the subtle flavor)
Pinch of paprika
1/4 cup shredded swiss (I used thin slices)
1 T. Parmesean

Preheat oven to 400
Put bread on baking sheet. Combine butter, garlic & paprika. Spread on one side of each piece of bread. Mix cheeses and sprinkle on each toast. (I put one triangle of swiss on each piece and then sprinkled the Parm).
Bake till bread is crisp & cheese bubbles..10-15 minutes.

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