Burgundy Beef Loaf

Name: Burgundy Beef Loaf
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 8-10 serving(s)
Ingredients: 1 cup Burgundy wine; 1/4 cup finely chopped celery; 1 garlic clove; 1 bay leaf; 1 1/2 lbs ground round or 1 1/2 lbs ground chuck; 2 1/2 cups fresh breadcrumbs (5 slices); 1 large onion, 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) can condensed beef broth; 1 teaspoon Worcestershire sauce; 1/4 cup water; 1 tablespoon green onion; 2 tablespoons butter or 2 tablespoons margarine; 3 tablespoons flour; 1/2 cup Burgundy wine; reserved broth; 1 teaspoon chopped parsley

Submitted by keen5

"My family enjoyed this recipe. I got it out of a cookbook years ago, but I can't remember which one. Prep time is approximate."

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Ready In:: 2hrs 15mins
Ingredients:: 22
Serves:: 8-10

ingredients

1 cup Burgundy wine
¹⁄₄ cup finely chopped celery
1 garlic clove
1 bay leaf
1 ¹⁄₂ lbs ground round or 1 1/2 lbs ground chuck
2 ¹⁄₂ cups fresh breadcrumbs (5 slices)
1 large onion, 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) can condensed beef broth
1 teaspoon Worcestershire sauce
¹⁄₄ cup water
Burgundy Sauce
1 tablespoon green onion
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.

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Reviews

Easy to make. Great sauce. Just delicious!!!

Queen Dragon Mom

RECIPE SUBMITTED BY

keen5

212

I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows. <br> <br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.

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