Quick Beef Burgundy
Fancy and fast.
Prep: 30 minutes
Servings: Serves 4
1 package heat-and-serve shredded or sliced beef
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 noodles
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.