French Beef Loaf with Burgundy Sauce
|Burgundy wine||1 Cup (16 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|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|
|Rosemary leaves||1⁄2 Teaspoon, crumbled|
|Thyme leaf||1⁄4 Teaspoon, crumbled|
|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)|
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.