French Onion Soup
Salisbury Steak - the good kind, not frozen
Beef Manhattans
The last one is odd for me actually. On a normal plate of food, I don't like my food touching and I always eat one thing at a time, usually starting with my favorite. When it is done, I move on to the other items.
Beef Manhattan is the opposite of all that, but I love it. It is comfort food to me.
So last night I made a dish that brought all my loves together, courtesy of Cuisine At Home.
French Onion Salisbury Steak
I didn't take a photo - sorry but I stole one from the magazine so you could see close to what it looked like.
The recipe was simple and fast - don't let the number of ingredients scare you away from making this on a weeknight.
It doesn't call for mashed potatoes - but it seemed naked with out a big pile of those on top of the cheese toast providing a cushy bed for the steak.
For the cheese toast - I used frozen Five Cheese Texas Toast. It was a weeknight - remember?
French Onion Salisbury Steak
courtesy of Cuisine at Home April 2005 edition
Makes 4 Steaks; Total Time: 45 Minutes
1 1/4 lb. ground chuck
1/4 c. fresh minced parsley
2 T. scallion, minced
1 tsp. kosher salt
1/2 tsp. black pepper
2 T. all-purpose flour
2 T. olive oil
2 cups onions, sliced
1 tsp. sugar
1 T. garlic, minced
1 T. tomato paste
2 cups beef broth
1/4 cup dry red wine
3/4 tsp. kosher salt
1/2 tsp. dried thyme leaves
Cheese Toasts
Combine chuck, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into 3/4"-1" thick oval patties. Place 2 T. flour in a shallow dish; dredge each patty in flour. Reserve 1 T. flour.
Heat 1 T. oil in a saute pan over medium-high heat. Add patties and saute 3 minutes on each side, or until 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 reserved flour; cook 1 minute. Stir in broth and wine, then add the salt and thyme.
Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 20 minutes.
Peel and boil yukon gold potatoes, mash with cream and butter. Salt and pepper to taste.
Serve steaks on mashed potato covered Cheese Toasts with onion mixture ladled over.
Warning: Your house will reek of onions for 24 hours, despite the amount of candles burning.
2 comments:
That sounds like the Salisbury steaks my father always made - we always had them with LOTS of onions.
I had to Google Beef Manhattans - wikipedia say they are just roast beef & gravy? Then why not call em roast beef & gravy LOL.
This dish looks very yummy but the pic makes it look like a real steak.
Hmmm haven't made French onion soup in ages - it may just end up on the menu this weekend :D
Beef Manhattans are so much more than roast beef & gravy, you start with bread or toast and then add homemade mashed potatoes and top with the RB&G. That is a Beef Manhattan.
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