Our family enjoyed a recent meal with our friends Joel and Rebecca Cantrell. Rebecca prepared a delicious dish of French onion Salisbury steak. I came home craving the dish, but looked for a way to reduce the preparation time.
This French onion cubed steak replaces Rebecca's hand-formed, seasoned ground beef patties with cubed steak for a flavorful dish that's easy to prepare.
The steaks are served on provolone cheese toast, but you can substitute prepared garlic and cheese toast from the freezer section if you don't mind the extra calories.
Serve with steamed green beans. Be sure to check back March 11, when I'll have another simple and delicious recipe using economical cubed steaks.
FRENCH ONION CUBED STEAK
6 cubed steaks
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil, divided
1 large onion, peeled and thinly sliced
1 teaspoon sugar
1 tablespoon minced garlic, about 3 large cloves
2 tablespoons flour
1 can condensed French onion soup
1/2 cup water
1/4 cup dry red wine
1/2 teaspoon dried thyme leaves
6 thick slices French bread or Texas toast
6 slices provolone cheese
Set oven to 350 degrees.
Heat 1 teaspoon of oil in a large skillet over medium-high heat. Season the steaks on both sides with salt and pepper and brown for 2 minutes per side. Remove from the skillet and set aside.
Add remaining olive oil to the skillet. When hot, add the onions and the sugar to the skillet and saute until wilted, about 5 minutes. Add the garlic and saute 1 minute. Sprinkle the flour over the onions and cook for 1 minute. Stir in the soup, water, wine and thyme. Return the steaks to the skillet, cover and bake for 1 hour, until steaks are tender.
While the steaks bake, place the slices of bread on a baking sheet and top with the cheese. Bake on the top rack of the oven during the last 10-15 minutes.
To serve, place 1 slice of the cheese toast on a dinner plate. Top with a cubed steak and spoon the French onion sauce over the top.
COMING NEXT WEEK: Quick Five-Bean Chili is a vegetarian dish with great flavor and little fat.
Reach Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903, or at firstname.lastname@example.org.