Tuesday, April 3, 2012

Blue Plate Salisbury Steak (with a gourmet twist)

This recipe  for Salisbury steak is the best  I ever made.  Love the wine and the Texas cheese toasts.  My grand kids loved it!  Original recipe came from Cuisine at Home, one of my favorite cooking magazines.

    • Ingredients:1 1/4 lbs ground chuck
    • 1/4 cup minced fresh parsley
    • 2 tablespoons scallions, minced
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons all-purpose flour
    • 1 tablespoon olive oil
    • 2 cups onions, sliced
    • 1 teaspoon sugar
    • 1 tablespoon garlic, minced
    • 1 tablespoon tomato paste
    • 2 cups beef broth
    • 1/4 cup dry red wine
    • 3/4 teaspoon kosher salt
    • 1/2 teaspoon dried thyme leaves
    • 2 tablespoons all-purpose flour
    • 4 cheese toast ( in frozen food section, or make your own)
    • 4 teaspoons minced fresh parsley ( garnish)
    • 4 teaspoons parmesan cheese, shredded


  1. Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.
  2. Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
  3. Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.
  4. Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.


  1. Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.
  2. Serve steaks on Cheese Toasts with onion soup ladled over.
  3. Garnish with parsley and Parmesan.

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