French Onion Salisbury Steak

"This is a dish you can get on the table in about a half hour flat, and as my teenagers say--hella bomb! From Cuisine at Home. Serve over Recipe #139580 or frozen cheese toasts."
 
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photo by jermebs_4351238 photo by jermebs_4351238
photo by jermebs_4351238
photo by Carrie D. photo by Carrie D.
photo by katie in the UP photo by katie in the UP
photo by BLUE ROSE photo by BLUE ROSE
photo by BLUE ROSE photo by BLUE ROSE
Ready In:
30mins
Ingredients:
19
Serves:
4
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ingredients

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directions

  • Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.
  • Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
  • Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.
  • Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.
  • Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.
  • Serve steaks on Cheese Toasts with onion soup ladled over.
  • Garnish with parsley and Parmesan.

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Reviews

  1. jswilson
    Very good recipe. I followed recipe except I used mozzarella instead of swiss. Kids loved it.
     
  2. Valerie S.
    I've been wanting to make this ever since I got the magazine in the mail a couple of years ago... Finally got around to trying it, and I sure am glad I did!! A little involved, but totally worth it! Delicious!!!
     
  3. Chefmuffnette
    This recipe is FANTASTIC and will regularly be in my rotation.... I found it first in the Cuisine at home mag a friend gave me .... YUMMY!!! My son LOVED the taste of the bread in the juice - i followed the recipe for the cheese toast in the cuisine magazine that came w/this recipe instead of buying frozen - VERY good!!!! I also didn't have the low sodium broth on hand - used regular but it was not overly salty to me at all.. I did use only 1/2 tsp of kosher salt in broth just in case. I would prob put more flavoring into the ground meat to my liking - otherwise the sauce is the BOMB served this also with mashed potatoes and the gravy soaked into those and enhanced those as well - VERY VERY flavorful! used merlot for the wine!
     
  4. katie in the UP
    We make this quite often...perfect for company! I use ciabatta bread cut into squares and broil swiss and parm cheeses on top before putting the Salisbury steak on top. What would we do without Cooks Country??
     
  5. AlleeH
    I saw this recipe in the same magazine, and made it for supper. My mom absolutely loved it. I didn't have scallions so I just used baby onions but it still was delicious!
     
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RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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