heather_in_sf
Well-known member
and thanks to who ever gave me the recipe, it's been in my file for ages but missing the creator or poster. Who ever you are, thank you!!!
Meatloaf stroganoff
1 cup finely chopped onion
1 cup mushrooms, stems closely trimmed, thinly sliced
1/4 cup ( 1/2 stick) unsalted butter (I used olive oil)
1/4 cup sherry or dry red wine
2 large eggs
2 pounds ground sirloin
2 cups fine dry bread crumbs
1/2 cup finely chopped parsley
1 cup sour cream
1/2 teaspoon nutmeg
(plus 4 cloves minced garlic, 1/2 t black pepper, pancetta slices or bacon to top)
Saute the onion (and garlic) and mushrooms briefly in butter until the mushrooms release their liquid. Add sherry or wine and continue cooking a few minutes more, until the mushrooms reabsorb the liquid. Cool. Beat the eggs in a mixing bowl. Add the beef, bread crumbs, parsley, sour cream and nutmeg (and black pepper and salt if needed); mix well. Add the onion-mushroom mixture and blend. Place the mixture in an oiled or buttered 9-by-5-by-3-inch loaf pan. Bake at 350 for 1 hour or until firm and browned. Serves 6 to 8.
Strangely I had to use lightly salted breadcrumbs, that's all the store had, weird huh? So I didn't add any salt and it didn't need any. I also made a quick mushroom gravy and roasted some yukon gold potato wedges in duck fat to serve with the meatloaf. The store had huge organic heirloom tomatoes so I picked out a huge yellow and pink one, sliced it and drizzled olive oil on top for a salad. mmmm. Went well with Masterpiece Theater's Jane Eyre and a glass of wine!
Meatloaf stroganoff
1 cup finely chopped onion
1 cup mushrooms, stems closely trimmed, thinly sliced
1/4 cup ( 1/2 stick) unsalted butter (I used olive oil)
1/4 cup sherry or dry red wine
2 large eggs
2 pounds ground sirloin
2 cups fine dry bread crumbs
1/2 cup finely chopped parsley
1 cup sour cream
1/2 teaspoon nutmeg
(plus 4 cloves minced garlic, 1/2 t black pepper, pancetta slices or bacon to top)
Saute the onion (and garlic) and mushrooms briefly in butter until the mushrooms release their liquid. Add sherry or wine and continue cooking a few minutes more, until the mushrooms reabsorb the liquid. Cool. Beat the eggs in a mixing bowl. Add the beef, bread crumbs, parsley, sour cream and nutmeg (and black pepper and salt if needed); mix well. Add the onion-mushroom mixture and blend. Place the mixture in an oiled or buttered 9-by-5-by-3-inch loaf pan. Bake at 350 for 1 hour or until firm and browned. Serves 6 to 8.
Strangely I had to use lightly salted breadcrumbs, that's all the store had, weird huh? So I didn't add any salt and it didn't need any. I also made a quick mushroom gravy and roasted some yukon gold potato wedges in duck fat to serve with the meatloaf. The store had huge organic heirloom tomatoes so I picked out a huge yellow and pink one, sliced it and drizzled olive oil on top for a salad. mmmm. Went well with Masterpiece Theater's Jane Eyre and a glass of wine!