When the mixture is hot and glistening, stir in the tomato paste and paprika. lb prepared meatloaf, cubed (any kind will do, including poultry and pork) 1 . Stir the tempered sour cream and the heavy cream into the mushroom mixture, then heat until warmed, about 5 minutes. Prop stylist: Rebecca Bartoshesky. Cube the Chicken liver mousse into 3/8 inch dice and scatter it over the individual slices of meatloaf. I also decided to cube Chicken Liver Mousse–but you can happily substitute the far-more-expensive Foie Gras mousse– scattering it over the meatloaf before pouring on the gravy. The chef, Hugue Dufour, folded knuckles of foie gras into this marvelous Stroganoff gravy that he used to nap big loaves of aged-beef meatloaf. When the meatloaf is done, remove it from the oven, and allow to rest for 10 minutes. https://www.foodnetwork.ca/recipe/grilled-meatloaf-stroganoff/13445 Subscribe now for full access. Get recipes, tips and NYT special offers delivered straight to your inbox. Montreal cuisine made a notable impression on New Yorkers when a chef named Hugues Dufour manned the stove at M. Wells, a restaurant cum diner in then out-of-the-way Long Island City. Step 1, In a medium bowl combine beef, bread crumbs, 1/4 cup onion, 2 tablespoons yogurt, salt and black pepper; mix just until combined. Andrew Scrivani for The New York Times. Step 3, Heat a large nonstick skillet until hot. Good morning. Quebecers immigrated long before Escoffier took his first breath. I wrote about a terrific dish for The Times this weekend, a meatloaf Stroganoff (above) that I first ate a million years ago at the restaurant M. Wells in … https://www.nytimes.com/2019/02/13/magazine/meatloaf-quebec-recipe.html Spread with Dijon and thyme. Bake until firm and nicely browned, approximately 1 hour. Cook, stirring occasionally, until the tomato paste just begins to caramelize, about 2 minutes. When A Meatloaf Is A Work Of Art. Step 4, Add meatballs; brown on all sides, about 5 minutes. Add spoonfuls of the pâté or foie gras, if using, to the gravy, then pour the mixture over the meatloaf and shower it with parsley. I’ve made versions at home with beef and lamb and pork covered in sauce made with mushrooms both wild and supermarket-bland. Stir to coat the vegetables with fat, season with salt and pepper and cook, stirring occasionally, until the onions are translucent and the mushrooms have started to … Transfer to a sheet pan and shape the mixture into a rectangle. When the meatloaf is done, remove it from the oven, and allow to rest for 10 minutes, then place on a serving platter. UNITS: US. Bake until firm and nicely browned, approximately 40 to 45 minutes. The information shown is Edamam’s estimate based on available ingredients and preparation. I kept the mousse in the refrigerator until the last minute so that it would be easy to slice. These snow-filled, freezing cold months go on for what seems like forever. Your email address will not be published. Put the sour cream into a medium bowl and add to it 1/4 cup of the hot liquid from the mushroom mixture in the skillet. March 19, 2010; I LOVE almost everything about meatloaf. Required fields are marked *. Stir to coat the vegetables with fat, season with salt and pepper and cook, stirring occasionally, until the onions are translucent and the mushrooms have started to brown, about 15 minutes. Stir to coat the vegetables with fat, season with salt and pepper and cook, stirring occasionally, until the onions are translucent and the mushrooms have started to brown, about 15 minutes. I would recommend 40 – 45 minutes. When it comes right down to it, Quebec cuisine, both at home and in restaurants, is hearty fare, a match for the provinces’ extraordinary winters. Step 5, Stir in mushrooms, beef broth and remaining 1/2 cup onion; bring to a boil; reduce heat and simmer, covered, until … DIRECTIONS. Sign up here for our mailing list! Half of the mushroom mixture is folded into the flavorful meatloaf mixture and the other half is reserved for the simple stroganoff sauce that is quickly put together once the meatloaf comes out of the oven. I followed Mr. Sifton’s recipe up to a point—specifically up to the point where he cooked his meatloaf for 60 minutes which far exceeded the time I needed for a juicy meatloaf. MAKE IT SHINE! INGREDIENTS Nutrition. My native province of Quebec has long been known for its gastronomy which was prized by Canadians if for no other reason than the food in the neighboring provinces was so… pedestrian, to put it kindly. Add the beef stock or bouillon and bring to a boil. And from Halifax to Vancouver Island, Canada is now a wonderful place to eat. May 19, 2019 - My native province of Quebec has long been known for its gastronomy which was prized by Canadians if for no other reason than the food in the neighboring provinces was so… pedestrian, to put it kindly. Paola & Murray for The New York Times. Meanwhile, make the gravy: Return the skillet with the remaining mushroom mixture to the stove, and heat over a medium flame. Transfer to a sheet pan, and shape the mixture into a 11-by-8-inch rectangle (it should be about the … This drew great guffaws from Quebecers who could not imagine any amount of alcohol improving Ontario’s gastronomic foibles. Today coast to coast in Canada you can find great food of every ethnic imagination. That last maneuver was in truth more successful, providing pops of richness against the silkiness of the cream, but I’ve also omitted the foie entirely and no one has been the poorer for it. Food stylist: Maggie Ruggiero. What they missed was how very good it was cold and perfect for making sandwiches the next day. Taste, and add salt if needed. READY IN: 45mins. Put the sour cream into a medium bowl, and add to it 1/4 cup of the hot liquid from the mushroom mixture in the skillet. Stir the tempered sour cream and the heavy cream into the mushroom mixture, then heat until warmed, about 5 minutes. Transfer to a sheet pan, and shape the mixture into a 11-by-8-inch rectangle (it should be about the size of a sheet of paper). Meatloaf Stroganoff. Step 2, Shape in 1 inch balls. I’ve spooned canned foie gras into my meatloaf mixture to mimic the original, and I’ve dotted it into the finished sauce as well. The adaptations hardly matter. Add onion, mushrooms and thyme; cook for 3 minutes. Add the egg, and mix again. This meatloaf pays homage to one that was served at the old M. Wells in Long Island City, when the restaurant was in a dodgy old diner where the cooks did prep work on the lunch counters and the vents occasionally caught fire. A marvellously rich take on Meatloaf with a wonderfully creamy sauce studded with Chicken Liver or Foie Gras Mousse. Let cool slightly then add to bowl. Featured in: Learn how your comment data is processed. By Melissa Clark. Meatloaf Stroganoff with Chicken Liver Mousse, Spaghetti and Meatballs in the Instant Pot, 1 pound cultivated mushrooms, like button or cremini, cleaned, trimmed and thinly sliced, Kosher salt and freshly ground black pepper, to taste, 1 ½ pounds ground beef, the higher the quality the better, 1 tablespoon plus 1 teaspoon tomato paste, 2 cups chicken stock, homemade or store-bought.
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