Salisbury is not just for TV dinners!

I'm baaaack!  Readers of this blog know two things about me and my family.  One, we like celebrating events through cooking around here, and two, cooler fall weather = better cooking weather and more blog posts.  Honestly, the heat this summer all but chased me out of my beloved kitchen.  There were a lot of salads with cold smoked salmon, cereal, and other cool dishes for dinner.  Nothing worth blogging about.  Then with the return of school came a health scare for our daughter.  All is well now, and while an actual cause has not been found, we believe postnasal drip + dehydration = dysphagia (difficulty swallowing).  Poor Evie ended up hospitalized for five days, then discharged with a feeding tube in place.  She was brave and a fighter, and quickly worked back to swallowing food and fluids...and yesterday the tube was removed! celebrate...any guesses?  Yep. We picked a new recipe AND my sous chef returned to duty!  It's been at least a year I think since one of our recipe posts featured my adorable and helpful little junior chef.  To say I was happy is the largest understatement of the year.

Cuisine at Home recently sent me their teaser issue.  I had let my subscription lapse, this was their way of luring me back in, and it worked.  I am now the proud owner of a two year subscription to Cuisine at Home.  If this first recipe result is any indication, it was the best $28 I've ever spent.   Evie and I chose old school Salisbury Steak.  They call this recipe "French Onion Salisbury Steak" which is accurate, you end up with what amounts to a large, tasty meatball in the center of a delicious oniony soup with a hunk of cheese toast.  Seriously, doesn't get much better than that.  While it doesn't sound particularly health conscious, the calorie count for the dinner is under 500 (337 for the soup and steak and 172 for the toast).  It was filling, warm, and comforting.  We decided it would be a perfect snowy day meal to tuck into this winter.  I also had a fun time explaining what a TV dinner was to Evie.  The magazine explains that Salisbury steak was a go-to meal before the arrival of TV dinners made it a frozen food pariah.  After last night, we're fans of this dish!  I just hope she isn't unpleasantly surprised when she orders it in a school cafeteria...   

Cutest helper EVER. 


French Onion Salisbury Steak

Cuisine at Home, "Teaser Issue"

For the Steak
1 1/4 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

For serving: cheese toasts (recipe follows), minced fresh parsley, 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 tbsp flour in a shallow dish; dredge each patty in flour.  Reserve 1 tsp flour.

Heat oil in a sauté pan over medium-high.  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 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 to medium-low, cover, and simmer 10 minutes.

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

Cheese Toasts

Cover four 1/2-inch thick slices of Italian bread with butter, garlic, and paprika.  Sprinkle a mixture of shredded Parmesan and Swiss cheeses (we used sharp provolone instead of Swiss) evenly over each slice.  Toast in a 400 degree oven for 10-15 minutes. 


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