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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 10 |
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My family enjoyed this recipe. I got it out of a cookbook years ago, but I can't remember which one. Prep time is approximate. Ingredients:
1 cup burgundy wine |
1/4 cup finely chopped celery |
1 garlic clove |
1 bay leaf |
1 1/2 lbs ground round or 1 1/2 lbs ground chuck |
2 1/2 cups fresh breadcrumbs (5 slices) |
1 large onion, finely chopped (1 cup) |
1 tablespoon chopped parsley |
2 teaspoons salt |
1/4 teaspoon rosemary, crumbled |
1/4 teaspoon thyme, crumbled |
1/4 teaspoon pepper |
2 eggs |
1 (10 3/4 ounce) can condensed beef broth |
1 teaspoon worcestershire sauce |
1/4 cup water |
1 tablespoon green onion |
2 tablespoons butter or 2 tablespoons margarine |
3 tablespoons flour |
1/2 cup burgundy wine |
reserved broth |
1 teaspoon chopped parsley |
Directions:
1. Combine wine, celery, garlic and bay leaf in a small saucepan; bring to boiling; lower heat; simmer, uncovered until volume is reduced to half, about 10 minutes.
2. Remove and discard garlic and bay leaf; cool wine mixture completely.
3. Combine beef, bread crumbs, onion, parsley, salt, rosemary, thyme, and pepper in a large bowl; add the wine mixture, eggs, Worcestershire and 1/2 cup of the beef broth (reserving the rest of the broth for sauce).
4. Mix until well blended.
5. Shape into an oval loaf on a lightly oiled shallow baking pan.
6. Bake at 350 degrees for 1 hour and 10 minutes or until loaf is a rich brown.
7. Remove with 2 wide spatulas to a heated platter; keep warm.
8. Add reserved broth and 1/4 cup water to drippings in baking pan; bring to boiling, stirring constantly to loosen browned bits.
9. Strain into a 1 cup measure.
10. (Add water to make 1 cup).
11. Make Burgundy sauce (recipe below).
12. Arrange small buttered whole carrots, onions and sauteed mushrooms on platter with loaf, if you wish; sprinkle with parsley.
13. Serve with Burgundy Sauce.
14. Serves 8-10.
15. FOR THE BURGANDY SAUCE: Saute 1 tblsp chopped shallots or green onion in 2 tblsp butter or margarine in a medium size saucepan, about 2 minutes.
16. Stir in 3 tblsp.
17. flour; gradually add the reserved broth and 1/2 cup Burgundy wine.
18. Cook, stirring constantly, until sauce thickens and bubbles 2 minutes.
19. Stir in 1 teaspoon chopped parsley.
20. Makes about 1-1/2 cups.
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