French Onion Salisbury Steaks

Here's the recipe I found years ago in a Cuisine at home magazine.....Same magazine had my 'all-time-favorite' BLT Pasta, Vanilla Creme Brulee, Chicken Piccata and Pizza on the Grill recipes. I think it was the first time I had picked up the magazine and was amazed at the great ideas that were packed inside. Not all the magazines were such a wealth of recipes I like, but it was full of pictures and had great information.

French Onion Salisbury Steak (4 steaks – 45 minutes)
(based on Cuisine at Home magazine recipe)
FOR THE STEAKS:
1 ¼ lb. Ground Chuck
¼ c. Minced Fresh Parsley
2 Tbsp. Minced Scallions
1 tsp. Kosher Salt
½ tsp. Ground Black Pepper
2 Tbsp. AP Flour
FOR THE SAUCE:
1 Tbsp. Olive Oil
2 c. Sliced Onions
1 tsp. Sugar
1 tsp. Garlic Powder
1 Tbsp. Tomato Paste
2 c. Low-Sodium Beef Broth/Stock
¼ c. Dry Red Wine
¾ tsp. Kosher Salt
1 tsp. Chopped Fresh Thyme

Combine chuck, parsley, scallions, s&p. Divide evenly into four portions and shape each into 3/4” – 1” oval patties. Dredge in flour, reserving 1 Tbsp. Heat olive oil in sauté pan over medium high and sauté 3 minutes on each side or until brown. Remove from pan.
Add onions & sugar to pan. Saute 5 minutes. Stir in garlic powder and tomato paste, sauté until paste begins to brown, 1 minute. 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 and simmer over medium-low, covered for 10 minutes.

Serve steaks on Cheese Toasts with onion sauce ladled over. Garnish with parsley and Parmesan.

I used to read Cuisine at Home all of the time. Some of my favorite recipes have come from the magazine.

I always freeze my leftover onion soup and use it as a gravy when I make Salisbury steaks. Love it!!!

I never have leftover Onion soup..