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Yield: 8 Servings
Ingredients:
* 2 tb Butter or margarine
* 1/2 lb Mushrooms trimmed & sliced
* 1 x Onion diced (1 cup)
* 1 c Thinly sliced celery
* 1 c Shredded pared carrots
* 2 tb Water
* 2 lb Ground beef
* 1/2 c Sifted all-purpose flour
* 2 ts Salt
* 1 ts Seasoned salt
* 1 ts Fines herbes
* 2 tb Soy sauce
Instructions:
Combine butter or margarine mushrooms onion celery carrots and water in a medium-size frying pan. Heat to boiling cover and cook 10 minutes or until vegetables are crispy tender. Combine ground beef flour salt seasoned salt fines herbes soy sauce and cooked vegetable mixture in a large bowl. Mix lightly until well-blended. Shape into a rectangular loaf 8 X 6 in a greased jelly-roll pan. Bake in moderate over (350 degrees) for 1 hour or until crusty-brown. Sprinkle with chopped parsley before serving if you wish.
Ingredients:
* 2 tb Butter or margarine
* 1/2 lb Mushrooms trimmed & sliced
* 1 x Onion diced (1 cup)
* 1 c Thinly sliced celery
* 1 c Shredded pared carrots
* 2 tb Water
* 2 lb Ground beef
* 1/2 c Sifted all-purpose flour
* 2 ts Salt
* 1 ts Seasoned salt
* 1 ts Fines herbes
* 2 tb Soy sauce
Instructions:
Combine butter or margarine mushrooms onion celery carrots and water in a medium-size frying pan. Heat to boiling cover and cook 10 minutes or until vegetables are crispy tender. Combine ground beef flour salt seasoned salt fines herbes soy sauce and cooked vegetable mixture in a large bowl. Mix lightly until well-blended. Shape into a rectangular loaf 8 X 6 in a greased jelly-roll pan. Bake in moderate over (350 degrees) for 1 hour or until crusty-brown. Sprinkle with chopped parsley before serving if you wish.