Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 30 minutes
Yield: 4 servings
Ingredients
1 package (1-3/4 to 2-1/2 pounds) fully-cooked boneless beef pot
roast with gravy
1 lb small mushrooms
2 small onions, cut into thin wedges, separated
2/3 cup dry red wine
3/4 tsp dried marjoram
1 Tbs cornstarch dissolved in 3 tablespoons water
10 oz uncooked egg noodles, cooked
Directions
Remove beef pot roast from package; transfer gravy to Dutch oven. Add
mushrooms, onions, wine and marjoram; bring to a boil. Reduce heat to medium-low; cook 7 to 8
minutes of until vegetables are almost tender, stirring occasionally.
Cut pot roast into 1-inch pieces. Add to stew; heat through. Stir in
cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Serve over
noodles.
Nutrition facts
Serving Size 1 serving
Calories 302
Calories from Fat 60 (20%)
% Daily Value*
10%Total Fat 7g
8%Saturated
Fat 1.7g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 3.2g
22%Cholesterol 65mg
13%Sodium 304mg
22%Potassium 783mg
12%Total
Carbohydrate 36g
14%Dietary
Fiber 3.6g
Sugars 6g
Sugar Alcohols 0g
52%Protein 26g