1. COMBINE CHUCK, MINCED PARSLEY, SCALLION, 1 TSP SALT, AND PEPPER.  DIVIDE EVENLY INTO FOUR PORTIONS AND SHAPE EACH INTO 1 INCH THICK OVAL PATTIES.  PLACE 2 TBSP FLOUR IN A SHALLOW DISH; DREDGE EACH PATTY IN FLOUR.  RESERVE 1 TSP FLOUR.
2. HEAT OIL IN A SAUTE PAN OVER MEDIUM-HIGH HEAT.  ADD PATTIES AND SAUTE 3 MINUTES ON EACH SIDE, OR UNTIL BROWNED.  REMOVE FROM PAN.
3. ADD ONION AND SUGAR TO PAN; SAUTE 5 MINUTES.  STIR IN GARLIC AND TOMATO PASTE; SAUTE 1 MINUTE, OR UNTIL PASTE BEGINS TO BROWN.  SPRINKLE MIXTURE WITH RESERVED FLOUR; COOK 1 MINUTE.  STIR IN BROTH AND WINE, THEN ADD SALT AND THYME.
4. RETURN MEAT TO PAN; BRING SAUCE TO A BOIL.  REDUCE HEAT TO MEDIUM-LOW, COVER, AND SIMMER 10 MINUTES.
5. SERVE STEAKS ON FRESHLY TOASTED AND HOT CHEESE TOASTS WITH ONION SAUCE LADLED OVER AND MASHED POTATOES ON THE SIDE.

Enjoy this - me and my boyfriend did!

Great left over - however I didn't include the cheese toast in the lunch box the next day because then it would have been soggy and gross!