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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
burgundy wine	1	cup		-	-	-	-
celery	1/4	cup	chopped	4.04	0.7499	0.1742	0.0429
garlic clove	1			-	-	-	-
bay leaf	1			-	-	-	-
chuck	1 1/2	1/2	ground ground	952.0022	2.108	143.6843	41.2761
breadcrumb	2 1/2	cups		-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
salt	2	teaspoons		-	-	-	-
rosemary	1/4	teaspoon	crumbled	0.2292	0.0362	0.0058	0.0103
thyme	1/4	teaspoon	crumbled	0.20199999999999999	0.0489	0.0111	0.0034
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
egg	2			143.0	0.72	12.56	9.51
beef broth	1	can	condensed	-	-	-	-
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
green onion	1	tablespoon		1.62	0.3444	0.0582	0.0282
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
burgundy wine	1/2	cup		-	-	-	-
broth				-	-	-	-
parsley	1	teaspoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.