Burgundy beef Loaf Recipe
Ingredients
1 cup Burgundy
1/4 cup finely chopped celery
1 clove garlic
1 bay leaf
2 1/2 pounds ground round or chuck
2 1/2 cups soft bread crumbs
1 large onion, finely chopped
1 tablespoon chopped parsley
2 teaspoons salt
1/4 teaspoon leaf rosemary, crumbled
1/4 teaspoon leaf thyme, crumbled
1/4 teaspoon pepper
2 eggs
1 can condensed beef broth
1 teaspoon Worcestershire sauce
1/4 cup water
Burgundy Sauce
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. Remove and discard garlic and bay leaf; cool wine mixture completely.
2. Combine beef, bread crumbs, onion, parsley, salt, rosemary, thyme and pepper in a large bowl; add the wine mixture, eggs, 1/2 cup of the beef broth (reserve remaining broth for sauce) and Worcestershire. Mix until well-blended. Shape into an oval loaf on a lightly oiled shallow baking pan.
3. Bake in moderate oven (350°) 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.)
4. Make Burgundy Sauce.
5. Arrange small buttered whole carrots, onions and sauteed mushrooms on platter with loaf, if you wish; sprinkle with chopped parsley. Serve with Burgundy Sauce.
2. Combine beef, bread crumbs, onion, parsley, salt, rosemary, thyme and pepper in a large bowl; add the wine mixture, eggs, 1/2 cup of the beef broth (reserve remaining broth for sauce) and Worcestershire. Mix until well-blended. Shape into an oval loaf on a lightly oiled shallow baking pan.
3. Bake in moderate oven (350°) 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.)
4. Make Burgundy Sauce.
5. Arrange small buttered whole carrots, onions and sauteed mushrooms on platter with loaf, if you wish; sprinkle with chopped parsley. Serve with Burgundy Sauce.
