Salisbury Steak gets a really bad rap these days. Most people associate it with crappy TV dinners, though this dish has been around since 1897, named for American doctor James Salisbury, who was one of the original proponents of a low-carb diet.
This dish is a great way to stretch out a pound of ground beef; the patties are served with a rich onion gravy, and go perfectly with mashed potatoes or noodles. I often make the patties ahead of time, giving the flavors time to meld before flouring and frying.
French Onion Salisbury Steak
adapted from Cuisine at Home magazine
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, reserve 1 tsp
2 Tbsp olive oil
2 cups sliced yellow onion
1 tsp sugar
1 Tbsp minced garlic (1 clove)
1 Tbsp tomato paste
2 cups beef stock
1/4 cup dry red wine (I used shiraz)
3/4 tsp kosher salt
1/2 tsp dried thyme
4 tsp minced fresh parsley
4 tsp grated Parmesan cheese
Combine the ground chuck, 1/4 cup parsley, scallions, 1 tsp salt and black pepper. Divide into 4 equal portions and shape into 1" thick patties. Dredge each patty in flour, reserving 1 tsp for the gravy.
Heat 1 Tbsp olive oil over medium-high heat. Add patties and cook 3 minutes per side or until browned. Remove from pan and keep warm. Add remaining oil to pan along with the onions and sugar; saute 5 minutes.
Add the garlic and tomato paste; cook 1 minute. Sprinkle reserved 1 tsp flour atop onions and cook 1 minute. Stir in broth, wine, 3/4 tsp salt and thyme.
Return patties to pan and bring to a boil; reduce heat, cover and simmer 20 minutes. Top with parsley and Parmesan cheese.