Cooking Tips & Hints
                  Week 92 Featured Recipe
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FRENCH ONION SALISBURY STEAK
(click for printable version of this recipe)
Be sure to check out the hints below before starting this recipe. Experience will tell you that a little salt goes a long way!
TOOLS:
• Cutting Board
• Knife
• Garlic mincer
• Large Skillet with lid
• Wooden Spoon
• Spatula
INGREDIENTS:

For the Steak:
• 1 1/14 lb ground chuck
• 2 tbsp dried parsley
• 2 tbsp scallions, chopped very fine
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp all-purpose flour

For the Sauce:
• 1 tbsp olive oil
• 2 cups sliced onions
• 1 tsp sugar
• 1 tbsp minced garlic
• 1 tbsp tomato paste
• 2 cups low-sodium beef broth
• ¼ cup dry red wine
• ¾ tsp kosher salt
• ½ tsp dried Thyme
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PREPARATION: 

Combine ground chuck, ¼ cup parsley, scallions, salt, and pepper. Divide evenly into four portions and shape each into ¾” thick oval patties. Place 2 tbsp flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp of the flour. Heat oil in a sauté pan over medium-high. 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 until paste begins to brown, appx 1 minute. Sprinkle mixture with reserved flour; cook a minute. Stir in broth, wine, salt and thyme and deglaze pan.

Return meat to pan; bring sauce to a boil. Reduce heat to medium-low, cover and simmer 10 minutes. Serve steaks on Toasted garlic bread with onion sauce ladled over.

HINTS: Measure out ingredients before you begin because once you start cooking, it goes quickly. If you don’t use low-sodium broth, cut back on the kosher salt.
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