One Year Ago: German Chocolate Cheesecake
Today was one of those days. Rainy and blah. I hate these days. I usually want to just lay in bed and sleep but today I decided that I was not going to let the rain get the best of me. I went shopping and got everything I needed for a kitchen full of delicious home cooked food I have made this meal before but to be honest I forgot about it. Not because it was boring or bland, but because that is what happens when I try tons of new recipes and don’t write down which ones I liked!
Now this salisbury steak is nothing like the stuff that comes in a box and resembles a TV dinner. It’s flavorful, hearty and delicious. Also it’s not full of weird chemicals and preservatives that you can’t pronounce. The sauce is made up of delicious sauteed onions mixed with beef stock and red wine. When you pour it over the meat it is a match made in heaven. It’s amazing. Enjoy!!!
By the way who agrees with me that a big pan of sauteing onions smells like heaven. I’m going to have to say that it’s one of my top ten favorite smells….
French Onion Salisbury Steak:
1 1/4 lb. ground chuck
1/4 cup fresh parsley – minced
2 tablespoon scallion – minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoon all-purpose flour
2 tablespoon olive oil
2 cups onions – sliced
1 teaspoon sugar
1 tablespoon garlic – minced
1 tablespoon tomato paste
2 cups beef broth
1/4 cup dry red wine
3/4 teaspoon kosher salt
1/2 teaspoon dried thyme leaves
4 teaspoon fresh parsley – minced
4 teaspoon Parmesan cheese – shredded
4 slices French bread or baguette – cut diagonally (1/2″ thick)
2 tablespoon unsalted butter – softened
1/2 teaspoon garlic – minced
Pinch of paprika
1/4 cup Swiss cheese – grated
1 tablespoon Parmesan cheese – grated
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 400º F.
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.
Source: Cuisine at Home magazine