French Onion Salisbury Steaks
Chef Jill Aker-Ray
For the steak-
1 ¼ pound ground buffalo (or ground chuck)
¼ cup minced fresh parsley
2 TBSP minced scallions
1 tsp. salt
½ 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
¼ cup dry red wine
¾ tsp. salt
½ tsp. dried thyme or 1 tsp. fresh
Minced fresh parsley
Combine ground buffalo or chuck, ¼ cup parsley, scallions, salt and pepper. Divide evenly into 4 portions and shape each into ¾ to 1-inch thick oval patties. Place 2 TBSP flour in a shallow dish: dredge each patty into flour. Reserve 1 tsp. flour.
Heat 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 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 pan to medium-low, cover, and simmer 10 minutes.
Serve steaks on Cheese toasts with onion sauce ladled over. Garnish with parsley and Parmesan and serve with steamed green beans.
For the cheese toasts-
4 slices Italian or French baguette-
cut diagonally (1/2 inch thick)
2 TBSP unsalted butter-room temperature
½ tsp. minced garlic pinch of paprika
¼ cup shredded Swiss or Gruyere cheese
1 TBSP shredded Parmesan
Preheat oven to 400degrees. Place bread on baking sheet. Combine butter, garlic and paprika; spread on one side of each slice of bread. Combine cheeses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10 to 15 minutes.