Ingredients:
1 cup Burgundy wine
1/4 cup finely chopped celery
1 garlic cloves
1 bay leaves
1 1/2 lbs ground round or 1 1/2 lbs ground chuck
2 1/2 cups fresh breadcrumbs ( 5 slices)
1 large onions, 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) cans condensed beef broth
1 teaspoon Worcestershire sauce
1/4 cup water
1 tablespoon green onions
2 tablespoons butter or 2 tablespoons margarine
3 tablespoons flour
1/2 cup Burgundy wine
reserved broth
1 teaspoon chopped parsley
Directions:
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.
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).
Mix until well blended.
Shape into an oval loaf on a lightly oiled shallow baking pan.
Bake at 350 degrees for 1 hour and 10 minutes or until loaf is a rich brown.
Remove with 2 wide spatulas to a heated platter; keep warm.
Add reserved broth and 1/4 cup water to drippings in baking 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 (recipe below).
Arrange small buttered whole carrots, onions and sauteed mushrooms on platter with loaf, if you wish; sprinkle with parsley.
Serve with Burgundy Sauce.
Serves 8-10.
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.
Stir in 3 tblsp.
flour; gradually add the reserved broth and 1/2 cup Burgundy wine.
Cook, stirring constantly, until sauce thickens and bubbles 2 minutes.
Stir in 1 teaspoon chopped parsley.
Makes about 1-1/2 cups.
Servings: 8-10
Time preparation: 45 min.
Time total: 135 min.