Frenchonionsalisburysteak Recipes

Steps:

• Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.
• Meanwhile, soak the bread in milk or half-n-half. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble into crumbs as you add to the bowl. Add the Worcestershire and grated onion to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about 15 minutes, turning occasionally. Transfer the meat to a plate.
• Sprinkle the flour over the caramelized onions, stir 1 minute. Deglaze the pan you cooked the meat in with the wine and pour into the onions. Add the beef stock and thicken a moment. Serve the gravy over the Salisbury steaks. Garnish with a little watercress, if desired.

Steps:

• Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.
• Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
• 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.
• 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.
• Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.
• Serve steaks on Cheese Toasts with onion soup ladled over.
• Garnish with parsley and Parmesan.

Steps:

• In a large bowl, combine the ground beef, salt and pepper; shape into four oval patties. In a large skillet, brown patties on one side. Turn and add onions. Cook until meat is no longer pink.
• Place toast on serving plates. Top each with onions and a beef patty; keep warm.
• Stir flour into skillet until blended. Gradually add water; stir in bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Serve with meat and onions.

Steps:

• 1. Combine Chuck, 1/4 cup minced parsley, scallion, salt and pepper. Divide evenly into four portions and shape each into a 3/4 to 1 inch thick oval patties.Place 2 tbsp of flour in a shallow dish;dredge each patty in flour. Reserve 1 tsp of flour 2.Heat oil in a saute pan over medium high heat. Add patties and saute 3 minutes on each side or until browned. Remove from pan 3.Add onions and sugar to pan;saute 5 minutes. Stir in garlic and tomato paste; saute 1 minutes or until paste starts to brown. Sprinkle mixture with reserved flour;cook 1 minute. Stir in broth and wine, then add salt and thyme 4.Return meat to pan, bring sauce to a boil. reduce heat to medium low, cover and simmer 10 minutes 5.Serve steaks with onion sauce ladled over and garnish with parsley and Parmesan cheese NOTE: Serve with buttered noodles or mashed potatoes and string beans

Steps:

• In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
• In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
• In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Steps:

• In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
• In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
• In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Steps:

• In a large bowl, combine egg, 1/3 cup of soup, bread crumbs, salt and pepper. Add beef; mix gently. Shape into six oval patties. Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside; discard drippings. In the skillet, combine flour and water until smooth; add the ketchup, Worcestershire sauce, mustard and remaining soup; bring to a boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer for 15 minutes or until meat is no longer pink. Serve patties and gravy over noodles. Garnish with parsley if desired.