French Onion Salisbury Steak

The Recipe

Courtesy of: Cuisine at Home Magazine

For the steak:
1.25 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 flour

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
3/4 tsp kosher salt
1/2 tsp dried thyme
minced fresh parsley
shredded parmesean

For the cheese toasts:  
4 slices italian baguette, cut diagonally (1/2-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

Combine ground chuck, 1/4 cup parsley, scallions, salt, and pepper. Divide evenly into four portions and shape each into 3/4 to 1-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 minutes. 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.

Meanwhile, prepare the cheese toasts. Preheat oven to 400 degrees. 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.

Serve steaks on the cheese toasts with onion sauce ladled over. Garnish with parsley and Parmesan. 

Tips/Tweaks

Keeping it Healthy

Whenever a recipe calls for ground beef, we always substitute a lean beef/turkey ground mixture (found at Festival Foods). We also will use reduced fat cheeses, and did for this recipe. 

Review

We love french onion soup, so this recipe was a playful way of having a hearty meal with the delicious soup. The french onion flavor really cooks into the steaks to enhance the flavor. In the future, we may cube the toasted bread so that it's a little bit easier to eat. This is a very delicious meal and we definitely plan to make it again.