Related recipes: Beef, Easy, Fall, Main Dishes, Mushrooms, National Cattleman’s Beef Association, Pasta, Soups, Soups/Salads
Make it a Meal
Add these dishes to make a full meal:
Frisée Salad with Spiced Walnuts and Pears Poached in Port
Cranberry Apple Walnut Muffins
Wine Pairings
Preparation facts
Total Time: 30 minutes
Yield: 4 servings
Ingredients
1 package (1-3/4 to 2-1/2 pounds) fully-cooked boneless beef pot roast with gravy
1 lb small mushrooms
2 small onions, cut into thin wedges, separated
2/3 cup dry red wine
3/4 tsp dried marjoram
1 Tbs cornstarch dissolved in 3 tablespoons water
10 oz uncooked egg noodles, cooked
Directions
Remove beef pot roast from package; transfer gravy to Dutch oven. Add mushrooms, onions, wine and marjoram; bring to a boil. Reduce heat to medium-low; cook 7 to 8 minutes of until vegetables are almost tender, stirring occasionally.
Cut pot roast into 1-inch pieces. Add to stew; heat through. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Serve over noodles.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
