3 tbs butter
1 large Spanish onion, thickly sliced
1/2 lb large mushrooms, thickly sliced
1 cup dry white wine
6 oz condensed beef consomme’, full strength
1 tbs tomato paste
1 pkg brown gravy mix
1/2 cup cold water
2 tbs heavy cream
1 tbs port wine
chopped fresh parsley
In a saucepan, saute’ onions in butter for 3 to 4 min over
medium heat. Add mushrooms, saute’ for 15 to 18 min, remove from
heat & set aside.
Place the roasting pan with the drippings from the meatloaf on
top of the stove. Add wine & simmer over medium high heat for 10 to
12 min, stirring well.
Using a fine strainer, strain the drippings into a small bowl-
or use a degreasing cup- & press the vegetables with the back of a
spoon to squeeze out the juice. Let stand for 5 min. Skim off grease
Pour remaining juice into the saucepan w/ the onions & ‘shrooms.
Stirin consomme’ & tomato paste, turning heat to medium high.
In a jar, combine brown gravy mix & water & shake. Add to sauce
pan, stirring well. When sauce is bubbling, simmer 2 to 3 min. Add
cream & port, simmer 2 min, then add black pepper to taste.
Slice meatloaf, pouring a few spoonsful of sauce over the top.
Pour the rest in a gravy boat. Garnish meat w/ parsley & serve.
ONION MUSHROOM SAUCE (FOR MEATLOAF)
3 tbs butter