Salisbury Steak...it is not just for TV dinners!
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 SteakCuisine 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.