To me, Salisbury steak has always meant TV dinners, or the grey, gravied mystery meat of cafeteria menus.
Until now.
I found this recipe Cuisine At Home magazine. The recipe is simple, lean ground beef in an onion gravy (this one is French onion soup-based). I have no problem with such things, loving, as I do, an occasional hamburger or well-constructed meat loaf.
The first part of the recipe is for the patties and the gravy, the second is for the cheese toasts they are served on.
1 1/4 lb. ground chuck
1/4 cup fresh minced parsley
2 T. scallions, 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 cups beef broth
1/4 cup dry red wine
3/4 t. kosher salt
1/2 t. dried thyme leaves
Cheese toasts (see below)
4 t. minced fresh parsley
4 t. Parmesan cheese, shredded
Combine the chuck, parsley, scallions, salt and pepper. Divide evenly into 4 portions and shape each into 3/4-1" thick oval patties. Place 2T. flour in a shallow dish; dredge each patty in flour. Reserve 1 t. flour.
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.
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 10 minutes.
Serve steaks on cheese toasts with onion soup ladled over. Garnish with parsley and Parmesan.
CHEESE TOASTS
4 slices French bread or baguette, cut diagonally (1/2" thick)
2 T. unsalted butter, softened
12 t. garlic, minced
Pinch of paprika
1/4 cup Swiss cheese, grated
1 T. Parmesan cheese, grated
Preheat oven to 400 degrees.
Place bread on a baking sheet.
Combine garlic, butter and paprika, and spread on one side of each slice of bread. Combine cheeses and sprinkle evenly over the butter. Bake until the bread is crisp and cheese is bubbly, 10-15 minutes.
[Image from La Mia Cucina]
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