Prep 20 mins
Cook 40 mins
I found this recipe on another site I stumbled onto. Original recipe was from the NY Times magazine. I was drawn to the photo and then the recipe. I made a few changes to make it more everyday cook friendly even though I stayed with the shape and cooking process. Once cut and sauce poured on top, it will look and taste of gourmet quality. Hope you enjoy as much as we did. NOTE: First 2 Ingredients not printing on recipe; 1 lb Ground Beef (no less than 90/10%) and 2 T Milk
- 1 slice white bread, crumbled
- 1 tablespoon yellow onion, finely chopped
- 1 teaspoon salt, I prefer Kosher
- 1⁄2 teaspoon black pepper, freshly ground
- 2 tablespoons prosciutto or 2 tablespoons unsmoked ham or 2 tablespoons bacon, chopped
- 1⁄3 cup parmesan cheese, freshly grated, Kraft pre-grated works
- 1⁄4 teaspoon garlic, minced
- 1 egg, lightly beaten
- 1⁄2 cup breadcrumbs, unflavored (plain)
- 1⁄2-1 cup mushroom, chopped (not sliced)
- 4 tablespoons tomato paste
- 2 tablespoons canola oil
- 1 tablespoon butter
- 1⁄3 cup dry white wine, plus 1T
- 1 lb ground beef, No less than 90/10
- 2 tablespoons milk, not printing at top
- In a bowl, break up the 1 lb of beef with a fork.
- In a small bowl, combine the 2 T milk and bread, and mash until creamy. Add the milk and bread to the meat.
- Add the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand.
- Mix in the lightly beaten egg.
- Shape meat into a firm, round ball; then roll this into a salami-like loaf about two and a half inches thick. Tap with your palm to drive out any air bubbles.
- Roll the loaf in the bread crumbs until evenly coated.
- Chop the mushrooms roughly and set aside.
- Whisk 1 T dry white wine in the tomato paste and set aside.
- Heat the butter and canola oil in a Dutch oven or heavy casserole pan just big enough for the meat.
- Brown the meat on all sides in the pan over medium heat after the butter foam subsides.
- Add the wine. Increase heat to medium high. Boil wine briskly until reduced one half, turning meat carefully once or twice.
- Turn heat to medium low and add chopped mushrooms. Add the tomato paste to the meat and mushrooms.
- Cover and cook at a simmer for 30 minutes, turning the meat once or twice.
- Carefully remove meat to a cutting board. Allow it to cool slightly and settle.
- Cut into slanted slices about 3/8 of an inch thick.
- If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then cover the remainder of the mushroom sauce.