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French Beef Loaf With Burgundy Sauce

Chef.at.Home's picture
Ingredients
  Burgundy wine 1 Cup (16 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Bay leaf 1
  Ground round/Chuck 2 1⁄2 Pound
  Soft bread crumbs 2 1⁄2 Cup (40 tbs)
  Onion 1 Large, finely chopped
  Chopped parsley 1 Tablespoon
  Salt 2 Teaspoon
  Rosemary leaves 1⁄2 Teaspoon, crumbled
  Thyme leaf 1⁄4 Teaspoon, crumbled
  Pepper 1⁄4 Teaspoon
  Eggs 2
  Condensed beef broth 1 Can (10 oz)
  Worcestershire sauce 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Burgundy sauce 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
Directions

1. Combine wine, celery, garlic and bay leaf in a small saucepan; bring to boiling; lower heat; simmer until quantity is reduced to half, for about 10 minutes. Remove and discard garlic and bay leaf; cool wine mixture completely.
2. Combine beef, bread crumbs, onion and 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. 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 the 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, if needed, 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Saute
Interest: 
Healthy

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