Quick Beef Burgundy

Yield: 4 servings

Ingredients

• 1 (2 to 2 1/2 pound) package fully-cooked, boneless beef pot roast with gravy
• 10 ounces uncooked egg noodles
• 1 pound small mushrooms
• 2 small onions, cut into thin wedges, separated
• 2/3 cup Burgundy or dry red wine
• 3/4 teaspoon dried marjoram leaves, crushed
• 1 tablespoon cornstarch dissolved in 3 tablespoons water
• Chopped fresh parsley (optional)

Instructions

1. Cook noodles according to package directions. Drain and keep warm.
2. Meanwhile remove pot roast from package; transfer gravy to Dutch oven.
3. Cut pot roast into 1 inch pieces; set aside.
4. Add mushrooms, onion, wine and marjoram to gravy. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, for 7 to 8 minutes or until vegetables are almost tender, stirring occasionally.
5. Add beef. Bring to a boil. Cook for 2 to 3 minutes or until beef is heated through, stirring occasionally.
6. Stir in cornstarch mixture. Bring to a boil; cook and stir for 1 minute or until thickened.
7. Serve over noodles; sprinkle with parsley, if desired.

Attribution

Posted by Tiffany on at Recipe Goldmine 1/23/2002 12:05 pm.