Quick Beef Burgundy
Makes 4 servings.

Ingredients

• 1 - package fully cooked pot roast

• 1 - pound small mushrooms

• 2 - small onions, cut into wedges

• 2/3 - cup red wine

• 3/4 - teaspoon marjoram leaves

• 1 - Tablespoon cornstarch dissolved in 3 Tablespoon water

• egg noodles, cooked

Directions

1. Into Dutch oven over medium heat, pour liquid from pot roast. 

2. Add mushrooms, onions, wine and marjoram leaves to liquid in pan. 

3. Bring to a boil. 

4. Reduce heat and simmer, uncovered, for 7 to 8 minutes or until vegetables are almost tender. 

5. Stir occasionally.

6. Cut pot roast into 1-inch pieces and add to pan. 

7. Bring to a boil and cook for 2 to 3 minutes or until you heat the beef through. 

8. Stir in cornstarch. 

9. Bring to a boil and cook and stir until thickened. 

10. Serve over prepared noodles.