Salisbury Steak

Salisbury Steak

  • 1 1/4 lb. gound chuck
  • 1/4 cup fresh minced parsley
  • 2 T. scallion, minced
  • 1 t. kosher salt
  • 1/2 t. black pepper
  • 2 T. all-purpose flour
  • 1 T. olive oil
  • 2 cups onions, sliced
  • 1 t. sugar
  • 1 T. garlic, minced
  • 1 T. tomato paste
  • 2 1/4 cups beef broth
  • 3/4 t. kosher salt
  • 1/2 t. dried thyme leaves
  • 4 t. minced fresh parsley
  • 4 t. parmesan cheese
  • cheese toasts
  • Cheese Toasts:
  • 4 slices French Bread, cut diagonally
  • 2 T. unsalted butter, softened
  • 1/2 t. garlic, minced
  • pinch of paprika
  • 1/4 cup Swiss cheese, grated
  • 1 T. parmesan cheese, grated

  1. Combine chuck, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into 1 inch thick oval patties.
  2. Place 2 T. flour in a shallow dish; dredge each patty in flour. Reserve 1 t. flour.
  3. Heat 1 T. oil in a saute pan over medium high heat. Add patties and saute 3 minutes on each side or until browned. Remove from pan.
  4. Add onions and sugar to pan; saute 5 minutes.
  5. Stir in garlic and tomato paste; saute 1 minute or until paste begins to brown.
  6. Sprinkle onions with reserved flour; cook 1 minute.
  7. Stir in broth, then add salt and thyme.
  8. Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.
  9. Serve patties on cheese toasts with onion soup ladled over. Garnish with parsley and parmesan.

  10. CHEESE TOASTS
  11. Preheat oven to 400.
  12. Place bread on baking sheet.
  13. Combine butter, garlic and paprika and spread on one side of each slice of bread.
  14. Combine cheese and sprinkle evenly over butter.
  15. Bake until bread is crisp and cheese is bubbly. 10-15 minutes

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