French Onion Salisbury Steak

sondra scheel

By
@sonschee

In this recipe you may add 1/4 cup dry red wine if you prefer. I do not like to cook with wine.


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Ingredients

1 1/4 lb
ground venison (or ground chuck)
1/4 c
minced fresh parsley
2 Tbsp
minced onion
1 tsp
kosher salt
1/4 tsp
black pepper
2 Tbsp
all purpose flour

Directions Step-By-Step

1
Combine meat,parsley,onion,salt & pepper. Divide evenly into four oval patties. Place 2 tbsp flour into bowl and dredge each patty in flour.
2
Heat olive oil in a saute pan over med-high heat brown patties on each side about 3 minutes. Remove from pan.
3
Sauce: as follows...add about 2 tablespoons of olive oil into pan, 2 cups sliced onions and 1 tsp sugar...saute 5 min. Stir in 1 tablespoon minced garlic, 1 tablespoon tomato paste (saute until paste begins to brown (about a minute) sprinkle with another tablespoon of flour cook 1 minute. Stir in 2 cups beef broth, 3/4 tsp. salt
4
Return meant to pan, bring sauce to a boil. Reduce heat an simmer 10-15 minutes. Serve over garlic toast or noodles.

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