Ingredients: 4 slices Italian baguette, cut diagonally (1/2-inch thick),1/2 teaspoon dried thyme,1/4 cup dry red wine,2 tablespoons all-purpose flour,1/4 cup minced fresh parsley,1/2 teaspoon minced garlic,1 tablespoon minced garlic,1 1/4 pounds ground chuck,3/4 teaspoon kosher salt,2 cups low-sodium beef broth,1 tablespoon olive oil,2 cups sliced onions,Pinch of paprika,1 tablespoon shredded Parmesan,1/2 teaspoon pepper,1 teaspoon salt,2 tablespoons minced scallions,1 teaspoon sugar,1/4 cup shredded Swiss cheese,1 tablespoon tomato paste,2 tablespoons unsalted butter, room temperature
Instructions:
- Combine ground chuck, 1/4 cup parsley, scallions, salt, and pepper. Divide evenly into four portions and shape each into 1/4 to 1-inch thick oval patties.
- Place 2 tablespoons flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
- Heat oil in a saute pan over medium-high.
- 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 until paste begins to brown, 1 minute.
- Sprinkle mixture with reserved flour, cook 1 minute. Stir in broth, wine, salt, and thyme.Return meat to pan; bring sauce to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
- Serve steaks on Cheese Toasts with onion sauce ladled over.
- Garnish with parsley and Parmesan.Preheat oven to 400 degrees.
- Place bread on a baking sheet.
- Combine butter, garlic, and paprika; spread on one side of each slice of bread.
- Combine cheeses and sprinkle evenly over butter.
- Bake until bread is crisp and cheese is bubbly, 10-15 minutes.
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