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    Quick Beef Burgundy


    Source of Recipe


    Texas Beef Council

    List of Ingredients




    1 package fully cooked pot roast
    1 pound small mushrooms
    2 small onions, cut into wedges
    2/3 cup red wine
    3/4 tsp. marjoram leaves
    1 Tbsp. cornstarch dissolved in 3 Tbsp. water
    -- egg noodlesÊ

    Recipe



    Transfer liquid from pot roast into Dutch oven. Add mushrooms, onions, wine and marjoram leaves to liquid in pan. Bring to a boil, reduce heat and simmer, uncovered, 7-8 minutes until vegetables are almost tender; stir occasionally. Cut pot roast into 1-inch pieces; add to pan. Bring to a boil; cook 2-3 minutes until beef is heated through. Stir in cornstarch. Bring to a boil; cook and stir until thickened. Serve over prepared noodles.ÊServes 4.

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    Other ways to serve fully cooked pot roast.
    Add to ready-to-eat rice and pasta combinations for a hearty casserole;
    Jazz up a bean burrito;
    Take a roast beef sandwich "up-a-notch" by adding fried onion rings and jalapeno catsup;
    Chop or shred and add to potato, onion or tortilla soup.

 

 

 

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