Combine ground chuck, 1/4 c. parsley, scallions, salt, and pepper. Divide evenly into four portions and shape each into 3/4-to-1-ich-thick oval patties. Place 2 T. flour in a shallow dish; dredge each patty in flour. Reserve 1 t. 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. Sprinkile 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 for 10 minutes. Serve steaks on Cheese Toasts with onion sauce ladled over. Garnish with parsley and Parmesan.
Cheese Toasts- 4 slices Italian baguette, cut diagonally, 2 T. unsalted butter, room temp., 1/2 t. minced garlic, pinch of paprika, 1/4 c. shredded Swiss cheese, 1 T. shredded 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.
Originally Submitted
6/28/2012
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