Dinner tonight: Meatloaf with homemade mushroom gravy.

[hippywife]

I mixed up one pound of ground beef and one pound of ground buffalo, added a jumbo egg, salt, pepper, garlic, basil, a little leftover Sunday gravy (usually tomato paste) and about 1/2 cup parmesan cheese.

For the mushroom gravy, long ago I used to use 1 can of Campbell's Golden Mushroom Soup and doctor it up a bit, but lately I've been making the mushroom gravy from scratch as below.

I use this recipe as a starting point:

http://www.epicurious.com/recipes/food/views/Mushroom-Gravy-12013

I didn't have any red wine and only about 1/3 c. of white cooking wine so I used it. Used one 8 oz. package of white button mushrooms, and instead of water I thawed out some chicken stock and mixed my cornstarch into one cup of it. I also added some more ground garlic (I have dried in one of those grinder jars), at the end I added what I normally used to add to the soup and that was a few dashes of Worcestershire sauce and a whole mess of ground cinnamon, not sure how much as I did it to taste but I wouldn't be surprised if it exceeded a tablespoon or so. Very good and Bill loves it!

Served with thinly sliced sweet potatoes fried in a little butter with Lawry's Season salt and some pepper, also some frozen sweet corn.

Hope everyone had a really delicious dinner and a lovely evening. Tomorrow is baking day! :hi:

[grasswire]

1. never thought of Lawry's on sweet potatoes!

I'll have to try that.

And kudos on getting away from soup in recipes. I used to use campbell's for chicken and broccoli curry, but now I just make a thin sauce with a roux and chicken broth. Less gloppy that way.

I made a sort of swiss steak tonight. I have lately learned to use cube steaks for this dish. Super tender. And the gravy makes itself when you flour the meat before browning and then add some onion and some liquid to simmer. I used a glog of red wine and some mushrooms and red onion. Simmered for about an hour while potatoes were baking.

I wish I could say tomorrow was baking day! We just don't/can't eat it, so my itch to bake is frustrated. I made a pumpkin pie four days ago and only two slices are gone. Bah!

Have fun Sunday!

[hippywife]

2. Trust me when I say this.

That pie would definitely NOT last that long around here! :rofl:

You know, I've been trying to make that kind of gravy you mention. My mom used to make city chicken that way, except for the wine, and I just loved it! I cooked some boneless pork chops the other night and almost got there, then it separated.

I wish you could come on over and bake with me. That would feed that jones yer havenin'. ;) Would be fun, too. Heck! I wish I could have everyone on this board over as guest co-kitchen mates. I hate that we're so far away from each other. It's great that we can share ideas but how much fun would it be to do all this in person!

[AlecBGreen]

4. most definitely!

It's great that we can share ideas but how much fun would it be to do all this in person!

[hippywife]

6. Can you just imagine

having all of us interacting in one huge commercial kitchen, then sitting down at a giant table together? What a dream that would be! :hi:

[AlecBGreen]

3. meatloaf is a great dish to used ground venison

I combine 1lb ground venison, 1 onion roughly chopped, 1 cup breadcrumbs roughly smashed, 1 egg, salt, pepper, garlic powder, a few squirts of ketchup & a dash of worcestershire. Mold into loaf, bake @ 350. Make a glaze out of ketchup & brown sugar. Served with mashed potatoes & corn. DE-LICIOUS!

Im both tempted & intrigued by your mushroom gravy. Ill give that a try!

[hippywife]

5. You are correct, sir!

I have done it that way, too, when we had more access to it. :D

I hope you do try that gravy, it really did turn out excellent. I bet the original version as posted ain't to shabby, either. :rofl:

[NMDemDist2]

7. i bought a pork loin roast

so we'll have that with baked sweet taters and steamed zuccs

[hippywife]

8. Sounds really wonderful.

I love me some pork loin. :9