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. 2. Remove and discard garlic and bay leaf; cool wine mixture completely. 3. 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). 4. Mix until well blended. 5. Shape into an oval loaf on a lightly oiled shallow baking pan. 6. Bake at 350 degrees for 1 hour and 10 minutes or until loaf is a rich brown. 7. Remove with 2 wide spatulas to a heated platter; keep warm. 8. Add reserved broth and 1/4 cup water to drippings in baking pan; bring to boiling, stirring constantly to loosen browned bits. 9. Strain into a 1 cup measure. 10. (Add water to make 1 cup). 11. Make Burgundy sauce (recipe below). 12. Arrange small buttered whole carrots, onions and sauteed mushrooms on platter with loaf, if you wish; sprinkle with parsley. 13. Serve with Burgundy Sauce. 14. Serves 8-10. 15. 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. 16. Stir in 3 tblsp. 17. flour; gradually add the reserved broth and 1/2 cup Burgundy wine. 18. Cook, stirring constantly, until sauce thickens and bubbles 2 minutes. 19. Stir in 1 teaspoon chopped parsley. 20. Makes about 1-1/2 cups. ---------------------------------------------------------------------------
Nutrition
Ingredients
