French Onion Salisbury Steaks


In keeping with what I learned this month about patties, I thought since its valentines day I would make a special dinner for the ones I love.  I got this recipe from the challenge itself, but it isn’t part of my entries for the challenge itself. I didn’t have overly high hopes, I find just basic beef patties to be quite flavourless, much like the Karbonatky my mother used to make all the time, but it was absolutely delicious! So flavourful, and spicy from the changes I made. Oniony.  Mmm!!  I was going to lay the patty on a slice of toasted Baguette with cheese, but my darling husband didn’t get home in time.. Also, he forgot the baguette. Sheesh!

French Onion Salisbury Steaks

Courtesy of Cuisine at Home April 2005 edition, tweaked to what I had in my cupboards.

  • 1 lbs ground beef
  • 1 tbsp dried parsley
  • 2 green onions, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp oil
  • 1 large onion, chopped (close to 2 cups atleast)
  • 1 tsp sugar
  • 1 tbsp chilli paste
  • 2 1/4 cup chicken broth
  • some more salt
  • 1/2 tsp dried thyme leaves

Mix the ground beef with the green onion, salt, pepper, and parlsey

Oil in pan, get it hot then lightly dredge 4 patties you make from it in flour, and put it in the oil. 3-4 minutes each side should do, just need to brown them.

Remove from heat when nice and browned, I put them on a rack over paper towel so that the oil can drip off some

Throw the onions and sugar in the pan, and let those sautee for 5 minutes

after 5 minutes add the chilli paste, mix around and sautee another minute

add the broth, and the remainder of the seasonings. Return the patties to the broth mixture and simmer for 20 minutes.

Yum!

I was so surprised with how delicious this turned out.  My husband is going to be bowled over by this dish, and the kicker was it really wasn’t hard at all!  Happy Valentines everyone!

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Daring Cooks – February 2012 – The Pattie!


 The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!

Audax adapted a number of popular recipes to come up with the challenge patty recipes and Lisa has chosen to share two recipes – California Turkey Burger adapted from Cooking Light Magazine, and French Onion Salisbury Steak adapted from Cuisine at Home magazine.

So, this months cooking challenge is the Pattie!  Pause now, if you listen carefully you can hear my husband screaming and cheering for this.  Daring cooks, Audax and lis, he is giving this a standing ovation!  Ever the meat fan, the burger fan, I can hear his enthusiasm, and in his eyes I can see stacks and piles of homemade burgers, full of bacon and cheese and other endless combinations of heart stopping ingredients.   What have I gotten myself in to?

I must admit though, after seeing some of the  variations and knowing that I definitely could use patty preparation practice (thats almost a tongue twister), I was thrilled to attempt a variation that not only has ZUCCHINI in it, but it will finally give me an excuse to have prosciutto in the house!  So here we go,  Patty making a la Darrrrrrrring.

Zucchini, prosciutto & cheese fritters

Servings: makes about 8-10 two inch (five cm) fritters
Recipe can be doubled
adapted from http://smittenkitchen.com/2011/08/zucchini-fritters/
  • 2 medium sized Zucchini’s
  • 1 tsp salt
  • ½ cup grated cheese (A sharp cheddar was recommended)
  • 5 slices prosciutto, cut into small pieces
  • ½ cup all-purpose (plain) flour plus ½ teaspoon baking powder, sifted together
  • 2 large eggs, lightly beaten
  • 2 green onions, finely chopped
  • 1 tbsp chilli paste
  • 1 tsp black pepper, freshly cracked
  • 2 tbsp oil, for frying

Grate your zucchini in to a bowl, add the salt and set aside for 10 minutes atleast

pan fry your Prosciutto, when thats done, back to the zucchini. Squeeze drain it thru a cloth or towel. You'll get a lot of liquid. Discard the liquid

add all your ingredients together, leave the egg til last. Remember to lightly beat it. Then preheat the oil in your pan

Scoop some batter in to the hot pan, I used an ice cream scoop. Flatten them down. If they're too thick, they won't cook properly. Fry for 3-4 minutes, 3 was on the dot for me, and flip. Fry other side for 2-3 minutes

I pat dryed them with some clean paper towel after frying. I hate oil puddles on my plates. Then serve! Well recieved


So this challenge surprisingly went off without a hitch.  Not a single issue, not a cooking problem, nothing.  This was my first time trying prosciutto (I know, the horror) and to be honest cooking it made the room smell like dog food a little, but it tasted really good.  Like very salty bacon.

I think my next attempt will be more adventurous! Maybe i’ll succumb to my husbands demands and make some form of stuffed burger patty,  OR, I could always spite him by making the turkey karbonatky.