Salisbury Steak with Caramelized Onion Gravy

From the kitchen of One Perfect Bite...Salisbury Steak is one of the retro foods that has made a comeback in American kitchens. It was named for James Salisbury, a 19th-century physician, who prescribed it for battlefield patients who, in addition to their wounds, were suffering from digestive problems. His diet recommended serving chopped beef patties three times a day, and the oval-shaped patties, informally dubbed the poor man's steak, came to bear his name. In its purest form, the steak consists only of seasoned beef. However, frugal depression housewives and those cooking in the meat-rationed kitchens of WWII began to add extenders to the chopped beef in order to feed more people. I am no stranger to Salisbury Steak. It was a regular feature on my Mother's table and I made it in the early days of our marriage when then was more love than money. Versions of the steak that are currently popular use wine and mushrooms in the sauce that is served with the steak. The original versions of the recipes did not, for obvious reasons. A budget meal does not lend itself to auxiliary ingredients that cost more than its main components. The newer versions are delicious and I can heartily recommend them. I want, however, to share with you a really old-fashioned version of the steak. Here's the recipe.

Salisbury Steak with Caramelized Onion Gravy...from the kitchen of One Perfect Bite

Ingredients:
Onion Gravy
2 large red onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-sodium beef broth
1/2 cup dry red wine (optional)
1 tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper
Meat Patties
1 pound lean ground beef
1/2 cup cooked white rice
1 egg yolk
1 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
1 teaspoon Worcestershire sauce
3 tablespoons chopped parsley
1/2 teaspoon dried thyme
1 tablespoon olive oil

Directions:
1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.
2) To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm with mashed potatoes or noodles. Yield: 4 Servings.

You might also enjoy these recipes:
Ground Beef Stroganoff - Real Mom Kitchen
Easy Ground Beef Dinners: Holiday Time Savers - Are You Hungry?
Red Bean Chili - The Red Spoon
Stuffed Cabbage - Living the Gourmet
Meatballs with Gravy - Seasalt with Food
Shepherd's Pie - Annie Bakes

Caramelized Onion, Blue Cheese and Walnut Pizza

From the kitchen of One Perfect Bite...I used to serve small squares of this pizza as a cocktail appetizer. People loved the combination of caramelized onions with blue cheese and toasted or candied walnuts. We had it so often that I grew tired of it and that usually marks the death knell for my recipes. Once retired, they're rarely used again. This one has been pardoned and given a second life because of Meatless Mondays. As you can see, I've resurrected the recipe and we had the pizza for supper tonight. The recipe makes a nice pie and if you're looking to serve something a bit outside the box, you might enjoy this one. The pizza can be made with a standard dough or served on a flatbread or tortilla. While this is simple to make, it is not speedy and you'll need time to caramelize the onions. The mantra here remains the same. The onions must be watched as they cook. Once they start to caramelize they move from brown to black in the wink of an eye. If they char or burn you'll have to start again. This is a highly flavored pie and to enjoy it, you have to love all three of its major ingredients. If the trio appeals to you, you'll love this pizza. Here's the recipe.

Caramelized Onion, Blue Cheese and Walnut Pizza - Meatless Monday...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons olive oil, divided use
2 tablespoons butter
2 pounds yellow onions, very thinly sliced
2 teaspoons kosher salt
1 teaspoon sugar
fresh ground black pepper to taste
1 pound pizza dough
1 cup toasted walnuts, chopped
4 ounces blue cheese, crumbled

Directions:
1) Heat 2 tablespoons oil and butter in a large heavy skillet set over medium heat. Add onions and salt, stirring frequently until onions begin to brown, about 20 minutes. Add sugar and cook, stirring frequently until onions are well-browned, about 15 minutes longer. Do not allow onions to burn. Season with pepper to taste.
2) Preheat oven to 425 degrees F. Spray bottom of a round or rectangular pizza pan with nonstick cooking spray. Press dough into pan, building up sides slightly. Brush crust with reserved 1 tablespoon oil. Bake for 10 minutes. Remove from oven. Spread onions on crust. Top with walnuts and blue cheese. Return to oven and bake until cheese starts to soften and brown, about 10 minutes. Serve hot. Yield: 4 -6 servings.

You might also like these recipes:
Greek-Style Flatbread Pizza - One Perfect Bite
Onion Parmesan Focaccia with Tomatoes - One Perfect Bite
Whole Wheat Olive Flatbread Focaccia - One Perfect Bite