Beef – French Onion Salisbury Steak

1 1/4 lb ground chuck
1/4 cup fresh minced parsley
2 Tbsp. scallion, minced
1 tsp kosher salt
1/2 tsp black pepper
2 Tbsp. all-purpose flour
1 Tbsp. olive oil
2 cups onions, sliced
1 tsp sugar
1 tbsp. garlic, minced
1 Tbsp. tomato paste
2 cups beef broth
1/4 cup dry red wine
3/4 tsp kosher salt
1/2 tsp dried thyme leaves


Combine chuck, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into 3/4 – 1″ thick oval patties. Place 2 Tbsp. flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp flour.
Heat 1 Tbsp. 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 10 minutes.


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