Quick beef burgundy
Quick beef burgundy recipe in the beef category
Recipe ingredients:
- 1, 2 to 2 1/2 pounds, 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
Recipe method:
- Cook noodles according to package directions. Drain and keep warm.
- Meanwhile remove pot roast from package. Transfer gravy to Dutch oven.
- Cut pot roast into 1 inch pieces. Set aside.
- Add mushrooms, onion, wine and marjoram to gravy.
- Bring to a boil. Reduce heat to medium-low.
- Simmer, uncovered, 7 to 8 minutes or until vegetables are almost tender, stirring occasionally.
- Add beef. Bring to a boil.
- Cook 2 to 3 minutes or until beef is heated through, stirring occasionally.
- Stir in cornstarch mixture. Bring to a boil.
- Cook and stir 1 minute or until thickened.
- Serve over noodles.
- Sprinkle with parsley, if desired.