1 (2 to 2 1/2 pound) package fully-cooked, boneless
beef pot roast with gravy
10 ounces uncooked egg noodles
1 pound small mushrooms
2 small onions, cut into thin wedges, separated
2/3 cup Burgundy or dry red wine
3/4 teaspoon dried marjoram leaves, crushed
1 tablespoon cornstarch dissolved in 3 tablespoons water
Chopped fresh parsley (optional)
Cook noodles according to package directions. Drain and keep warm.
Meanwhile remove pot roast from package; transfer gravy to Dutch oven. Cut pot roast into 1-inch pieces; set aside.
Add mushrooms, onion, wine and marjoram to gravy. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, 7 to 8 minutes or until vegetables are almost tender, stirring occasionally. Add beef. Bring to a boil. Cook 2 to 3 minutes or until beef is heated through, stirring occasionally. Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened. Serve over noodles; sprinkle with parsley, if desired.
Makes 4 servings.