 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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. Cook noodles according to package directions. Drain well; keep warm.
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.
|
|