Mitch Mandel Yields: 1 serving Total Time: 2 hours 30 mins 2 tbsp. olive oil 2 onions, sliced 3 c. mushroom broth 1/3 c. honey 2 tbsp. tomato paste 2 sprigs each thyme and rosemary 1 bay leaf 3 slices whole grain bread, chopped 1/2 c. 1% milk 2 lb. ground beef 1 lb. mushrooms,…
Mitch Mandel
Yields:
1
serving
Total Time:
2
hours
30
mins
2
tbsp.
olive oil
2
onions, sliced
3
c.
mushroom broth
1/3
c.
honey
2
tbsp.
tomato paste
2
sprigs each thyme and rosemary
1
bay leaf
3
slices whole grain bread, chopped
1/2
c.
1% milk
2
lb.
ground beef
1
lb.
mushrooms, chopped
2
lg eggs
1/2
c.
parsley, chopped
2
tbsp.
each chopped thyme and rosemary
1
tsp.
each salt and pepper
In skillet, heat 2 Tbsp olive oil over medium-low heat. Cook 2 onions, sliced, until caramelized, 40 minutes. In pan, boil 3 cups mushroom broth, 1/3 cup honey, 2 Tbsp tomato paste, 2 sprigs each thyme and rosemary, and 1 bay leaf. Reduce heat; simmer until reduced to 1 cup, 40 minutes, and strain. In bowl, mix 3 slices whole grain bread, chopped, with 1/2 cup 1% milk. Mix in 2 lb ground beef; 1 lb mushrooms, chopped; 2 lg eggs; 1/2 cup parsley, chopped; 2 Tbsp each chopped thyme and rosemary; 1 tsp each salt and pepper; and onions. Shape into 2 loaves on parchment-lined baking sheet; top with some sauce. Bake 20 minutes at 375F; add remaining sauce. Bake until cooked, 30 to 40 minutes more.
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