French Onion Salisbury Steak – Tender and scrumptious French onion Salisbury steak. Smothered in gradual cooked onions, beef stock, and pink wine. Served with a aspect of cheese toast.
Today become one among in recent times. Rainy and blah. I hate nowadays. I commonly need to just lay in mattress and sleep but these days I decided that I become now not going to allow the rain get the extremely good of me. I went buying and got the whole lot I wished for a kitchen whole of scrumptious home cooked meals! I even have made this meal before however to be sincere, I forgot about it.
Not because it turned into dull or bland, but due to the fact that is what takes place once I strive tons of new recipes and don’t write down which ones I appreciated.
Now, this French onion Salisbury steak isn’t some thing just like the stuff that comes in a field and resembles a TV dinner. It’s flavorful, hearty and scrumptious. Also, it’s no longer complete of peculiar chemical materials and preservatives that you could’t pronounce. The sauce is made up of scrumptious sautéed onions blended with pork stock and red wine. When you pour it over the beef it’s some distance a healthy made in heaven. It’s first rate.
By the manner, who has the identical opinion with me that a huge pan of sautéing onions smells like heaven. I’m going to have to say that it’s considered one of my pinnacle ten preferred smells!
French Onion Salisbury Steak
- Cheese Toasts
Pinch of paprika
1/4 cup grated Swiss cheese
4 slices French bread or baguette – cut diagonally 1/2 inch thick
2 tablespoon unsalted butter, room temperature
1 tablespoon grated Parmesan cheese
1/2 teaspoon minced garlic
- For Salisbury steak
2 tablespoons olive oil
2 cups beef stock
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, minced
2 tablespoons all-purpose flour
1 tablespoon fresh parsley, minced
3/4 teaspoon kosher salt
1 tablespoon minced garlic
1 tablespoon Parmesan cheese, shredded
1 tablespoon tomato paste
1 1/4 pound ground chuck
1/2 teaspoon dried thyme leaves
2 tablespoon scallion, minced
1/4 cup dry red wine
2 cups sliced sweet onions
1 teaspoon sugar
- 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.