Beef Recipes - Burgundy Beef Loaf

Web www.bigmamasrecipes.com

Burgundy Beef Loaf

Kitchen Collection - Factory Outlet Prices Cook's Gadgets and More Cookware Corelle Dinnerware

Ingredients:

1 cup burgundy
1/4cup finely chopped celery
1 clove of garlic
1 bay leaf
2 1/2 pounds ground round or chuck
1 large onion, finely chopped (1cup)
1 tablelspoon chopped parsley
2 teaspoon salt
1/4 teaspoon leaf rosemary, crumbled
1/4 teaspoon leaf thyme, crumbled
1/4 teaspoon pepper
2 eggs
1 can dondensed beef broth
1 teaspoon Worcestershire sauce
1/4 cup water
Burgundy sauce

Directions

Combine wine, celery, garlic and bay leaf in a small saucepan; bring to boiing; lower heat; simmer, uncovered, until volume is reduced to half, about 10 minutes. Remove and discard garlic and bay leaf; cool wine mixture completelyy.

Combine beef, bread crumbs, onion, parsley, salt, rosemary, thyme and pepper in a large bowl; add the wine mixtue, eggs, 1/2 cup of the beef broth (reserve remaining broth for sauce) and Worcestershire. Mix well-blended. Shape into an oval loaf on a lightly oiled shallow bakingpan.

Bake in moderate oven (350 degrees) 1 hour and 10 minutes, until loaf is a rich brown. REmove with 2 wide spatulas to a heated serving platter; keep warm. Add reserved broth and 1/4 cup water to drippings in the pan; bring to boiling, stirring constantly to loosen browned bits. Strain into a 1-cup measure. Add water to make 1 cup.

Make burgundy sauce. Arrange small buttered whole carrots, onions, and sauteed mushrooms on platter with loaf, if you wish; sprinkle with chopped parsley. SErve with Burgundy sauce. Makes 8 to 10 servings.

Burgundy Sauce: saute 1 tablespoon chopped shallots or green onion in 2 tgablespoons butter or margarine in a medium-size saucepan about 5 minutes; stir in 3 tablespoons flour; gradulally add the reserved broth and 1/2 cup Burgundy. Cook, stirring constantly until sauce thickens, and bubbles, 3 minutes. Stir in 1 teaspoon chopped parsley. Make about 1 1/2 cups.