Burgundy Beef

9 ingredients
2 steps

Ingredients

  • 1 (12-ounce) package uncooked medium egg noodles
  • 1 (2 1/4 to 2 1/2-pound) package refrigerated fully cooked beef pot roast with gravy (such as Burnett and Son)
  • 3/4 cup dry red wine
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cracked black pepper
  • 2 cups frozen pearl onions
  • 1 (8-ounce) package presliced mushrooms
  • 1/4 cup water
  • 1 tablespoon cornstarch

Directions

  1. 1
    Cook noodles according to package directions. Drain well; keep warm.
  2. 2
    While the noodles cook, remove beef from package, reserving gravy. Cut beef into thin slices. Combine reserved gravy, wine, and the next 4 ingredients (wine through mushrooms) in a large nonstick skillet; bring to a boil. Reduce heat to medium; cook 5 minutes. Stir in beef, and cook 2 minutes. Combine water and cornstarch in a small bowl. Add cornstarch mixture; bring to a boil. Cook 1 minute, stirring constantly. Serve over noodles.

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