Recipe

French Onion Salisbury Steaks Recipe

	Ali4sls / All my dishes 2 years, 1 month ago Comfort food at it's best! Perfect served with garlic smashed potatoes, a nice crusty french bread, and a green salad. Prep:15m Cook:30m Servings:4	Ali4sls
	easy flavorful onion garlic beef

Does this look good? Yeah! / Nope

Fans

leroux

notyourmom

putercop

thegoldmin

Ingredients

1 lb. ground beef

1/4 c. minced fresh parsley

2 Tbs. scallion, minced

1 t. sea salt

1/2 t. fresh ground black pepper

1/4 c. flour

1 Tbs. olive oil

2 c. onions, sliced

1 Tbs. sugar

2 garlic cloves, minced

1 Tbs. tomato paste

2 c. beef broth

1/4 c. Port

3/4 tsp. salt

1/2 tsp. dried thyme leaves

Directions

Combine the ground beef, parsley, scallion, salt and pepper, mixing well. Shape into 4 oval patties, about 1 inch thick. Dredge each patty in flour. Reserve 1 Tbs. flour.

Heat the oil in a large frying pan, over medium high heat. Add the patties and sautee 3 minutes on each side, or until browned. Remove from pan.

Add the onions and sugar to the pan; sautee 5 minutes.

Stir the garlic and tomato paste into the onions. Sautee 1 minute, or until the paste begins to brown.

Sprinkle the onions with the reserved flour; cook one minute.

Stir in the broth and wine, then add the salt and thyme.

Return the patties to the pan and bring the mixture to a boil. Reduce heat to medium low, cover, and simmer 10-15 minutes.

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Comments

putercop 2 years, 1 month ago said:
Gave this recipe to one of our cooks at work and she did it for 186 people (3 shifts) and they loved it. Of course her help, which is involuntary) dreaded making the patties. Awesome.
Bill

thegoldminer 4 months, 2 weeks ago said:
Yep love this dish. will make it and post some step by step pics. thanks, JJ.

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Alterations

putercop 2 years, 1 month ago said:
Did this tonight and subbed 3/4" thick beef tenderloin medallions for the ground beef (rubbed with evoo)and added dried scallions, parsley and salt and pepper to the flour and dipped the patties. Sauteed til crispy and let simmer for 3 minutes. Melt in your mouth and killer sauce! You got a winner! I am going to experiment with pork next. Sauce was so smooth but pungent and not overpowering. Great post!
Thanks
Bill

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