Salisbury steak is actually a burger steak with a much better and kind of classy sounding name but no matter how you prefer to call it, it’s delicious either way. Burger steak or Salisbury steak if you will isn’t new to me and my family, we usually have it with mushroom gravy.

What caught my interest to try this recipe was primarily the picture in the magazine, it was very nicely plated and I thought that would be fun to try and besides we never had it (burger steak) with a French onion soup, something I thought I would never try because I used to dislike onion when I was younger. Another reason why I decided to make it was because when I read the recipe- despite the long list of ingredients- it was actually easier than the impression I got from it’s picture.

I just lack 2 ingredients, the parsley and spring onion plus I mistakenly added white instead of red but aside from these, I was happy with the outcome, it was really good I especially liked the crunchy cheesy toast the steak was serve on. I tried to copy the plating from the magazine as best as I could, I think I did a pretty good job ( not with the photo, though), if I should say so myself. I didn’t have parsley as I have mentioned so I just used basil instead.

My family liked it, we are rice eaters especially my husband, he has to have rice ( or at least some kind of pasta/noodles) every meal but he liked this and didn’t look for rice or pasta ( and even if he did, I didn’t cook any, haha)

the patties

the onions

the french onion soup in the making

the cheese toasts

…put them all together, and…ta-dah!

RECIPE FOR FRENCH ONION SALISBURY STEAK
from Cuisine at Home Magazine

Ingredients
1 1/4 lb ground chuck
1/4 cup fresh minced parsley
2 teaspoon scallion, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon all-purpose flour
1 tablespoon olive oil
2 cups onions, sliced
2 teaspoon sugar
1 tablespoon garlic, minced
1 tablespoon tomato paste
2 cups beef broth
1/4 cup dry red wine
3/4 teaspoon salt
1/2 teaspoon dried thyme leaves
CHEESE TOASTS
4 slice French bread or baguette, cut diagonally (1/2″ thick)
2 tablespoon unsalted butter, softened
1/2 teaspoon garlic, minced
pinch of paprika
1/2 cup Swiss cheese, grated
1 tablespoon Parmesan cheese, grated

Here’s How:
Combine chuk, parsley, scalion, salt and peppr. Divide evenly into 4 portions and shape eacj into 3/4-1″ thick oval patties
Place 2 tablespoon flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour

Heat one tablespon oil in a saute pan over medium high heat. Add patties and saute 3 minutes on each side or unil 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 reserve flour; cook 1 minute. Stir in broth an wine then add 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:

Preheat oven to 400 degree Celcius.
Place bread on a baking sheet
Combine butter, garlic and paprika and spread on one side of each slice of bread. Combine cheeses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubble, 10-15 minutes.

Thanks for reading and Have a nice day! :)

Olive

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