French-Onion Salisbury Steak With Smashed Pots

12 07 2011

I can’t remember the last time I had Salisbury Steak, most likely from one of my mother’s wonderful creations I’m sure! This recipe features classic flavors found in French onion soup and may not be my mama’s, but it sure did deliver  – thanks to Cuisine For Two magazine! This paired great with This Girl’s smashed pots and peas.

French-Onion Salisbury Steak With Smashed Pots

The following makes 2 servings

For the Salisbury Steak:

  • 3/4 lb ground beef (I substituted extra hamburger patties that I wanted to use up and it turned out well)
  • 2 Tbsp minced fresh parsley
  • 1 Tbsp minced scallions (I used shallots instead)
  • 1/2 tsp Kosher salt
  • 1/4 tsp pepper
  • 1 Tbsp all-purpose flour, divided
  • 2 tsp olive oil

For the Onion Sauce:

  • 1 cup sliced onion (I used red – just use what you have or like)
  • 2 tsp minced garlic
  • 1 and 1/2 tsp tomato paste
  • 1 cup beef broth (use low sodium if you can)
  • 2 Tbsp dry red wine
  • 1/4 tsp dried thyme leaves

For the Smashed Pots:

  • Potato – use whatever you have and just eyeball the amount, you’ll want at least a few cups worth of diced potato
  • 3/4 or 1 cup of frozen peas
  • Couple Tbsp butter
  • Good splash of milk or cream
  • Kosher salt

Directions:

  • Cover diced potatoes with water and put over high heat, covered – bring to a boil and continue boiling over medium-high heat while you work on the rest of the meal.
  • Combine ground beef, parsley, scallions or shallots, salt and pepper in a bowl – then shape into oval patties. Place 2 tsp flour in a shallow dish; dredge each patty in flour.
  • Heat oil in a saute pan over medium-high heat. Add patties and saute until browned, about 3-4 minutes on each side. Remove patties from pan and set aside.
  • Add onion to pan, saute 5 minutes over medium heat. Stir in garlic and tomato paste; saute until paste begins to brown about a minute. Sprinkle mixture with remaining flour, cook about 1 more minute. Next stir in the broth, wine and thyme.
  • Return patties to pan and bring sauce to a boil. Reduce heat to medium-low. Cover pan and simmer patties in sauce for 10 minutes.
  • Once the Salisbury Steak is back in the pan and simmering, shift your attention back to the potatoes. Drop the peas and boil for a few minutes. Once the peas look done, drain the potatoes and peas. Melt a couple of Tbsp of butter in the pot you boiled in until completely melted. Add the potatoes and pea back in the pot with a good splash of milk or cream (I used half and half) along with a good pinch of salt. Mash with a potato masher until semi-creamy.
  • Serve patties and smashed potatoes with onion sauce ladled over.
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